Paleo Fried (cauliflower) Rice with Coconut Honey Chicken

This has become a favourite in our house, and my 4 year old says “this isn’t even cauliflower!” There’s always some leftover for lunch the next day too, which is a bonus! It is low carb too (more so if you omit the honey). Let me know what you think!

Fried Cauliflower Rice

1/2 large cauliflower head
coconut oil
2 cloves garlic, minced
2 tsp ginger, finely grated
1 small onion, diced
200g nitrate-free bacon, diced
4 button mushrooms, diced
1 carrot, diced into small piece
1/2 head broccoli, diced into small pieces
Red capsicum, diced
Coconut amino sauce
2 eggs


  1. In a food processor, process the cauliflower until the pieces are the size of a grain of rice. Cook in a steamer for about 10 minutes, or until tender (not mushy). Put aside.
  2. Add 1 Tbs of coconut oil to a wok, and once melted, fry the garlic and ginger until fragrant. Add onion, bacon and mushrooms and stir-fry until the onion is soft and bacon is cooked.
  3. Add the carrot and broccoli and stir fry for a few minutes until tender. Add the capsicum and stirfry for a further minute.
  4. Add the cooked cauliflower and stir through well.
  5. Add a good dash of coconut aminos and stir well.
  6. In a small bowl, gently beat the eggs, and season with salt and pepper. 
  7. Push the “rice” mixture to the side in the wok, pour in the egg and cover with the mixture. Let it stand for 15 seconds and then stir egg through thoroughly until well cooked.
  8. Place a lid on your wok to keep the “rice” warm while you prepare the chicken.

Coconut Honey Chicken

500g chicken breast, cut into 2cm cubes
1/4 cup coconut flour
2 Tbs coconut oil
1/4 cup raw honey
1 Tbs sesame seeds


1. Tip the coconut flour into a clean plastic back and add the chicken. Twist the top of the bag closed (trapping some air inside so there is room for the food to move) and give it a good shake. This is the easiest, least messy way to coat the chicken.

2. Heat the coconut oil in a frypan and add the chicken. Fry for about 2 minutes, until golden brown, and then turn the pices. Repeat until all sides are brown and chicken is cooked through. Drain on paper towel.

3. Heat the honey over low heat until runny. Pour over the chicken and toss to coat. 

4. Serve over fried rice and sprinkle with sesame seeds.




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