Cauliflower Fried Rice with Chicken and Chinese Sausage
A Paleo-friendly fried "rice" made with Cauliflower rice, stir-fried with chicken, Chinese sausage, and frozen vegetables. Delicious and so easy to make.
Servings 4 people
- 1 head of cauliflower
- 1 tbsp olive oil
- 1 small onion, coarsely chopped
- 2 cloves garlic, sliced
- 1 knob (1/2 inch) ginger, minced
- 1 chicken breast, cubed
- 2 Chinese sausages, chopped
- 1 carrot, shredded
- 1 cup frozen mixed vegetables
- 2 eggs, beaten
- 3 tbsp Maggi seasoning (or low sodium soy sauce)
- Sriracha sauce, to taste
Prepare the Cauliflower Rice
If you have a good blender or food processor, cut the cauliflower into small chunks and add to the food processor. Pulse the cauliflower until the pieces are small and resemble grains of rice.(You can also use the large side of a grater to do this.)
Making the Fried "Rice"
Heat oil in a wok or large frying pan. Add the onion, garlic, and ginger. Stir-fry for 1-2 minutes, or until the onion becomes soft and translucent.
Add the chicken cubes and Chinese sausage and cook until the outside of the chicken starts to brown.
Add the shredded carrots and frozen vegetables and cook for a few minutes. Then, add in the cauliflower rice (from Step 1) and mix well to combine.
Make a hole in the center of your pan and add your beaten eggs. Let the outside edges of the egg set before mixing it all together. Stir gently and continuously.
Add the Maggi seasoning and stir until everything is well-combined. Cook for another 1-2 minutes, or until the cauliflower is cooked to your desired softness. Add more Maggi seasoning if you want it saltier.
Serve with Sriracha sauce and enjoy.