Cauliflower Chicken Fried Rice Casserole
Cauliflower Chicken Fried Rice is an easy weeknight meal that is full of veggies and uses cauliflower instead of white rice!
Servings: 4
Calories: 220
Ingredients
- 1 tablespoon avocado oil
- 6 Boneless skinless chicken thighs cut into 1 inch pieces
- kosher salt to taste
- 2 Carrots, diced (or ½ cup shredded)
- ½ Red bell pepper diced
- 1 12 ounce bag of riced cauliflower or a head of cauliflower riced in the food processor
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoon minced ginger or ginger paste
- ¼ cup Soy sauce or coconut aminos
- 1 teaspoon Fish sauce
- 1 teaspoon sesame oil
- 3 eggs beaten
- 2 scallions sliced
Instructions
- Pre-heat oven to 375 degrees. 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 and add to a large bowl with the cauliflower rice.
- Add the remaining ingredients, except scallions, to the bowl with the rice and chicken. Stir to combine.
- Add the mixture to an 8x8 casserole dish and bake for 30-40 minutes, or until the eggs are set.
- Remove from the oven and garnish with sliced scallions
Notes
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.
Nutrition
Calories: 220