Chinese takeout. So good. So bad. But we all can’t help it right? We’ve all heard the horror stories…. loaded with MSG, packed with sodium, but still those cute little containers and FRIED RICE?!

I have to admit, every once in a while, I LOVE chinese takeout. I’m a sucker for a spring roll, a bite or two of lo mein and my ultimate fav, veggie fried rice. If I’ve recently watched Sex & the City for some reason I crave it even more. But today, I’m going to let you in on a little angel baby secret recipe that will satisfy your chinese takeout cravings AND be healthy for you. Sound like witchcraft? Maybe it is.

 

I started seeing cauliflower rice a few years ago when grains/gluten started getting a bad wrap and we were all trying to zoodle/rice our veggies to serve as substitutes for all the things. Naturally, I was into it.

Then I saw the greatest thing of all: Cauliflower Fried Rice. Could it be? A healthy version of Chinese takeout? Fried rice during the week?! Yes friends, it’s real. And I’ve made it enough times to tweak it to perfection and ultimate nutrition. And it takes like 30 minutes to make.

Struggling to get your hubby/boyfriend/side chick to eat healthy with you? This one just may do the trick.

 

CAULIFLOWER FRIED RICE

INGREDIENTS

• 1 bag Cauliflower rice (16 oz)
• 2 Chicken Breasts (cubed)
• 1 handful matchstick carrots
• 1 bag frozen mixed asian/stir fry veggies (organic if you can, no added ingredients)
• 4 cloves garlic, minced
• 2 eggs
• 1-2 tablespoons coconut oil
• 1-2 tablespoons liquid aminos
• Salt & Pepper
• 1-2 tsp Red pepper flakes (depending on your heat tolerance)

 

INSTRUCTIONS

1. Bring a wok or saute pan to medium-high heat
2. Add coconut oil
3. Once melted, add in red pepper flakes and chicken and start to brown. Salt and pepper chicken as it cooks.
4. Once chicken is starting to cook through, add in garlic and matchstick carrots.
5. Once chicken is browned, add in frozen veggies, mix and turn heat to medium.
6. Mix chicken and veggies in the pan and cook for ten minutes.
7. Add in cauliflower rice and stir to mix. Cook for 5 more minutes or until cauliflower rice is heated and combined.
8. Create an open circle in the middle of your pan and crack your two eggs, scrambling them in the middle of the pan.
9. Once cooked, mix into the stir fry.
10. Add salt and pepper to taste and liquid aminos. Stir to combine.
11. Serve with chopsticks and then grab a fork ten minutes later because its nearly impossible to get it all with chopsticks and you dont want to waste this ish.

 

Bonus points if you buy some Chinese take out boxes and serve them in that. (If you do that please take a picture and tag yo girl).

 

XO,

JESS

 

SHOP MY KITCHEN