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The Paleo Chef's Cauliflower Fried Rice with Chicken

Samantha Okazaki / TODAY


  • 1 head cauliflower, separated into florets
  • 2 tablespoons coconut oil
  • 4 slices bacon or ham, finely diced
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 4 eggs
  • 1 splash fish sauce (optional), plus more for serving
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, seeded and diced
  • One 1-inch piece fresh ginger, peeled and grated
  • 1 cup sliced okra
  • cups sliced Brussels sprouts
  • 3 tablespoons wheat-free tamari or coconut aminos
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1/2 cup bean sprouts
  • Chef notes

    The more I make this recipe, the more I love it; actually, the more I eat this recipe, the more I love cooking it! Cauliflower fried rice is seriously delicious and it takes less than ten minutes to get a load of it on the table. I love playing around with ingredients in this recipe by adding different spices and herbs; proteins like shrimp, crab, turkey, ham, or nitrate-free bacon; and an assortment of veggies to create a deliciously balanced meal. If it's hot outside and you want to make a cool, refreshing dish, just let it cool down or chill it in the fridge and add it to any salad.


    Pulse the cauliflower in a food processor until its texture resembles rice.

    In a large wok or frying pan, heat a little of the coconut oil over high heat. Add the bacon and fry until crispy, 2 to 3 minutes, then remove and set aside. Wipe out the wok and add a little more coconut oil. Add the chicken and sauté over high heat until golden and cooked through, about 3 minutes. Remove from the pan and set aside.

    Wipe the wok clean again, turn down the heat to medium, and add a little more coconut oil. Whisk eggs, adding a splash of fish sauce to season if desired. Pour the eggs into the pan and cook, tilting the wok to let the uncooked eggs slide underneath the set eggs. Flip the omelet and cook until slightly golden, about 2 minutes. Remove, slice into thin strips, and set aside.

    Heat a little of the coconut oil in the wok over high heat, add the onion and garlic and cook until softened, about 3 minutes. Stir in the bell pepper and ginger and cook until softened, 3 to 5 minutes. Add the okra and Brussels sprouts and cook for 1 minute, then add the cauliflower and cook until tender, 2 to 3 minutes. Add the tamari, green onions, cilantro, parsley, bean sprouts, the reserved bacon, chicken, egg strips, and sea salt and ground white pepper to taste, and stir-fry for 1 minute until well combined.

    Season with a splash of fish sauce, transfer to a serving bowl, and serve.