Name: Sesame Chicken Grain-Free Cauliflower “Fried Rice”
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: ¾ pound boneless and skinless chicken breast or thighs, cut into ¼-inch cubes; ½ teaspoon Diamond Crystal kosher salt; 1 teaspoon + 6 teaspoons avocado oil (divided); 3 large eggs; ¾ teaspoon Red Boat 40°N Fish Sauce or MegaChef Premium Fish Sauce (both alcohol-free); ½ small onion, diced; 3 garlic cloves, minced; 1 large carrot, peeled and diced; 1 pound riced cauliflower (fresh or frozen); ¼ cup All-Purpose Stir-Fry Sauce (such as Crystal All-Purpose Stir-Fry Sauce or Primal Kitchen No Soy Teriyaki); ½ cup frozen peas, thawed; 2 scallions, thinly sliced; ½ teaspoon toasted sesame oil (optional)

Description

A light and flavorful twist on takeout favorite fried rice, this Sesame Chicken Grain-Free Cauliflower “Fried Rice” combines tender chicken, crisp vegetables, fluffy eggs, and savory sesame oil in a healthy, low-carb meal ready in just 30 minutes.

Ingredients

¾ pound boneless and skinless chicken breast or thighs, cut into ¼-inch cubes

½ teaspoon Diamond Crystal kosher salt

1 teaspoon + 6 teaspoons avocado oil (divided)

3 large eggs

¾ teaspoon Red Boat 40°N Fish Sauce or MegaChef Premium Fish Sauce (both alcohol-free)

½ small onion, diced

3 garlic cloves, minced

1 large carrot, peeled and diced

1 pound riced cauliflower (fresh or frozen)

¼ cup All-Purpose Stir-Fry Sauce (such as Crystal All-Purpose Stir-Fry Sauce or Primal Kitchen No Soy Teriyaki)

½ cup frozen peas, thawed

2 scallions, thinly sliced

½ teaspoon toasted sesame oil (optional)

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Instructions

1. In a medium bowl, combine diced chicken with ½ teaspoon Diamond Crystal kosher salt and 1 teaspoon avocado oil. Set aside.

2. Heat a large non-stick or cast-iron skillet over medium heat. Whisk eggs with fish sauce.

3. Add 2 teaspoons avocado oil to the pan and pour in the eggs. Stir constantly until soft and moist. Transfer to a platter.

4. Wipe out the skillet and add 2 teaspoons avocado oil. Sauté onion and carrot with a pinch of salt for 3–5 minutes until slightly softened.

5. Stir in minced garlic and cook for 30 seconds until fragrant.

6. Add seasoned chicken to the skillet and cook until no longer pink, stirring often. Transfer to the platter with eggs and vegetables.

7. Wipe the pan clean and add 2 teaspoons avocado oil. Stir in riced cauliflower. Cover and cook for 3–5 minutes (1–2 minutes if frozen) until al dente.

8. Pour in All-Purpose Stir-Fry Sauce and stir until absorbed.

9. Add thawed peas, reserved eggs, chicken, and vegetables. Sprinkle scallions and drizzle sesame oil on top.

10. Taste and adjust seasoning with salt or additional sauce if needed. Serve hot.

Notes

For best texture, cook ingredients separately before combining. Avoid overcooking cauliflower rice to keep it fluffy.

Store leftovers in airtight containers for up to 4 days or freeze for up to 2 months.

Reheat in a skillet with a drizzle of avocado oil to restore crispness.

Garnish with sesame seeds, scallions, or a splash of hot sauce for extra flavor. Use Crystal Hot Sauce, Texas Pete Original Hot Sauce, or Sriraja Panich Hot Sauce for gentle heat.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-Inspired