Cauliflower Chicken Fried Rice


• 1 head of cauliflower
• 2-4 tbsp. sesame oil
• 1 tbsp. minced ginger
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 cups of rotisserie chicken, shredded (choice white or dark meat based on your preferences) or use cooked chicken, diced (easy to use leftover chicken or you can cook skinless, boneless chicken breast or thighs to your liking)
• 3 cups of vegetables (fresh or frozen) recommend peas, carrots, corn, bell peppers, green beans
• 2 eggs, slightly beaten
• 4 tbsp. soy sauce
• 1/4 cup cashews, almonds or another nut (optional)
• 1/2 pound (8 slices) thick-sliced turkey bacon, cooked and roughly chopped (optional)
• Salt and pepper to taste
• 4 green onions, thinly sliced for garnish


1. Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower "rice." Do not over process or else it will get mushy.
2. Heat sesame oil in large skillet and sauté garlic and ginger.
3. Add onion, cook until tender and translucent.
4. Add other vegetables, sauté for about 3 minutes.
5. Add chicken and warm through.
6. Add cauliflower and soy sauce – stir thoroughly, but do not over stir to avoid mashing the cauliflower.
7. Push cauliflower rice mixture aside and cook eggs in the same pan until fully cooked and scrambled.
8. If needed, add more soy sauce and pepper to taste.
9. Finish by adding cooked bacon and cashews or almonds (optional). Mix in and cook through.
10. Garnish with green onions. Serve warm and enjoy. Will keep for about 5 days in airtight container in the refrigerator