10-minute Cauliflower Fried Rice

This 10-minute Cauliflower Fried Rice is the easiest dinner recipe to whip up using whatever is in your freezer. It is also paleo, gluten-free and dairy-free.


  • 1 lb skinless chicken breast, tenders or thighs cut into smaller pieces
  • 2 tablespoons tapioca or arrowroot flour (optional)
  • 23 tablespoons sesame oil
  • 1 small onion, chopped
  • Any frozen or fresh veggies on hand: carrots, peas, broccoli – anything. I just use whatever I have
  • 1 bag of frozen cauliflower rice (I used the Trader Joe’s organic!)
  • 2 pasture-raised eggs
  • 23 tablespoons coconut aminos
  • Optional toppings: scallions, avocado, sesame seeds


  1. Warm 1 tablespoon of sesame oil in a large skillet over medium heat
  2. Coat the chicken in the tapioca flour if using then add to the skillet
  3. Cook for about 2-3 minutes on each side (or until ready) then remove chicken from heat
  4. Warm another tablespoon of sesame oil on skillet and add in the onions and veggies and cauliflower rice and mix around
  5. Cook for about 2 minutes then add the chicken back in and pour the coconut aminos on top and mix well
  6. Crack the eggs on top of the rice mixture then cook for another 2 minutes or so until fully cooked and ready
  7. Add any desired toppings and serve while warm (or cold if you are like me and prefer this leftover in the fridge!)


*Will stay good in airtight container for 5 days in fridge

  • Author: Rachel