This chicken cauliflower fried rice casserole is like comfort Chinese food but without all of the carbs! This casserole is full of veggies but your kids will never know that it is cauliflower instead of white rice! Feel free to fill your bowl with this low carb casserole and have zero guilt!
When I start thinking about a dinner recipe for my blog, my first thought is “will my kids eat it?” The answer with this chicken cauliflower fried rice casserole is “yes!” They may have picked out the carrots and the red bell pepper, but they ate the cauliflower rice and chicken with no hesitation. Score one for mom!
So in other news…it is already blazing hot outside and I just want to stay indoors for the next 3 months. I actually got outside last night at 8pm to finally mow the backyard. It looked like a jungle out there so it desperately needed to be done. Our backyard is small so it didn’t take very long, but I still sweat my butt off!
If you haven’t noticed, I love cooking with cauliflower. It is the perfect versatile veggie for low carb cooking. I was totally craving my Ultimate Creamy Cheesy Bacony Cauliflower the other day and I forgot to buy a head of cauliflower so I could make it! I totes need to make my Low Carb Cauliflower Soup asap too. I can eat soup anytime of year!
I also love cooking with chicken thighs!
- 1 tbsp Avocado Oil
- 4 Boneless skinless chicken thighs cut into 1 inch pieces
- salt to taste
- 2 Carrots diced
- 1/2 Red bell pepper diced
- 1 bag of riced cauliflower or a head of cauliflower riced in the food processor
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp minced ginger or ginger paste
- 1/4 cup Soy sauce or coconut aminos
- 1 tsp Fish sauce
- 1 tsp sesame oil
- 3 eggs beaten
- 2 scallions sliced
Add avocado oil to a skillet on medium high heat. Add the chicken thighs, season with salt, and sauté chicken until browned (in 2 batches if necessary).
Remove the chicken from the pan. Add the diced carrot and bell pepper to the pan and sauté until tender, about 5 minutes
Add the cauliflower rice, onion powder, garlic powder, ginger, soy sauce, fish sauce, and sesame oil. Continue sautéing over medium-high heat for 5 more minutes. Add the chicken back to the pan with the fried cauliflower rice.
pre-heat oven to 375 degrees. Add the chicken fried rice to an 8x8 casserole dish sprayed with cooking spray then pour the beaten eggs over top.
Bake in the oven uncovered for 10-15 minutes or until the egg is set. Remove from the oven and garnish with sliced scallions
Since I serve my food to kids and I am a kid when it comes to spice, I didn't put anything spicy in the recipe. You could definitely add some Sriracha if you like spice.
This low carb dinner is on the lighter side so feel free to have a love carb dessert with it!