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Chicken Fried Rice With Cauliflower Rice

Chicken Fried Rice With Cauliflower Rice

Hello Friends!

A lot has gone on since my last blog post! Life of course has been crazy busy with my kids like always but I have also done some exciting things as well. I traveled to Utah at the beginning of April for my son to compete in regional Gymnastics Championships and I also just got back to an amazing trip to Dallas Texas for a Beautycounter conference where I met some amazing women from around the country and some fellow bloggers who I got the inspiration years ago to start my own blog!!

My trip to Utah was my first one away from my littlest one Ava (who is now 21 months old). So I was a little nervous about that since I am still breastfeeding and I was not sure how she would do overnight with just my husband. I brought my pump to keep up my milk supply and as soon as I got home she was ready to nurse!! So my fear of her forgetting or wanting to wean (I’m totally not ready for her to wean yet) did not happen. So if you are a mom who nurses and afraid to take that trip away because you are still nursing your little one I hope maybe my experience will help you feel take a little of that worry away!! What I have realized as a mom is that we need time away from our kids. It is important to our health to sometimes not have to worry about all of our mom duties!!

So enough about my life and onto the recipe! Today’s recipe I am sharing with you is a Chicken Fried Rice made with cauliflower rice instead of white rice. this recipe is also soy free because I use one of my favorite ingredients Coconut Aminos! If you have not subbed out your soy sauce for coconut aminos DO IT!!! It’s amazing and lends so much flavor to dishes. It’s also so much healthier than soy sauce and I promise you you will not miss your soy sauce!! 

Growing up I was a lover of all asian food and still am, especially Chinese, but lots of refined carbohydrates such as white rice andthe msg just isn’t great for my body. I lovedlow mein and fried rice so recreating a version that was nutrient dense and free of all the processed ingredients, refined carbs, and sauces made with MSG was a must. this recipe is a favorite with my kids and super easy to make more or less depending on how many people you need to feed or if you want leftovers. This recipe can also be made using frozen packaged cauliflower rice which will cut your prep time by a lot!! This is what I do most of the time when I make cauliflower rice or a recipe calls for riced cauliflower.  I have found many stores are beginning to carry the cauliflower rice, and it is actually not more expensive than buying a fresh cauliflower plus you cut the prep time. If Trader Joes, Whole Foods, and now even Costco all have it. I always keep several packages in my freezer for convenience. If you don't have frozen cauliflower rice, not a big deal! You can easily make it on your own with a food processor and pulse the cauliflower until it is in rice sized pieces. 

Servings: 4-6 


  • 2 lbs of Boneless Skinless Chicken Thighs 
  • 2 Heads of Cauliflower or 2 12oz packages of cauliflower rice (thawed out if frozen)
  • 3 Eggs 
  • 2 Cups Frozen Peas (thawed)
  • 1 1/2 Cups Fresh Carrots cut into small pieces 
  • 1/2 Yellow Onion minced
  • 6 TBSP Coconut Aminos
  • 3TBSP Coconut Oil
  • 1/2 tsp Fish Sauce
  • 1/2 tsp Sea salt (optional)
  • Green Onions for garnish (optional)



  1. Scramble your 3 eggs and then heat 1 Tbsp of coconut oil in a pan over medium heat.  Add the eggs and cook then set aside.
  2. Cut your chicken into small bite sized pieces and cook in pan with 1 TBSP of coconut oil until cooked through. Drain and set aside.
  3. Heat remaining 1 TBSP of coconut oil and add the carrots and onions and sauté until onions become translucent. Add peas and cook for 3-5 minutes longer.
  4. To the same pan now add your cauliflower rice, chicken, scrambled eggs along with coconut aminos, fish sauce, and sea salt. Stir to mix all the ingredients together and insure that sauce is covering everything. Cook on low-media heat for another 5-10 minutes until cauliflower has been cooked through. 
  5. Serve immediately and garnish with green onions! 

Note: If you are using fresh cauliflower cut your cauliflower into small florets add to your food processor in small batches and pulse until the cauliflower resembles rice. 

**This does taste amazing as leftovers as well after the flavors set in a little longer**




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