Chicken Cauliflower Fried Rice Bowl

Chicken Cauliflower Fried Rice Bowl

This freezer-friendly Chicken and Cauliflower Fried Rice Bowl is easy to make using frozen veggies you probably already have on hand. Fry it up in one pan using my new favorite cooking oil from Zero Acre Farms (use code KELLY).

Zero Acre Farms has fermented oil produced to remove the heat-sensitive omega 6 known to oxidize and cause inflammation. Cultured oil has more heat-stable and heart-healthy monounsaturated fat than even olive oil and avocado oil. And it has up to 10 times less omega 6 linoleic acid. Plus, it has a 90% smaller environmental footprint than vegetable oil.

Topped with creamy avocado (fiber), cooked in my favorite Zero Acre Oil (fat), and packed with phytonutrient-rich veggies (greens) and chicken (protein), this Chicken and Cauliflower Fried Rice Bowl makes a complete Fab Four meal.

The Fab Four is my loosely structured formula – protein, fat, fiber, and greens – for ensuring blood sugar balance and optimal nutrition. By incorporating the Fab Four into recipes and meals, I’ve been able to reimagine almost any food into a healthier and more macronutrient friendly version. I love that it promotes improved health and food freedom.

If you want to learn more about how to use the Fab Four to achieve food freedom, increased energy, improved metabolic health, and mood stability, check out all of the resources I have to get you going today:

Finally, to find the healthy pantry staples I use in my recipes, including the coconut aminos and tamari from this fried rice bowl, you can get them shipped directly to your door at a discount from Thrive Market.
  • Prep Time

    5 minutes

  • Total Time

    25 minutes

  • Servings



  • 1 bag frozen cauliflower rice ⁣
  • 1/2 cup frozen peas ⁣
  • 1/2 cup frozen (or fresh) shredded carrots
  • 2 chicken breasts, cubed ⁣
  • 2 eggs ⁣
  • 2 tbsp tamari ⁣
  • 2 tbsp coconut aminos ⁣
  • 1 tbsp Zero Acre Oil, for cooking
  • Green onions, for topping
  • 1/4 avocado, for topping


  1. Dice chicken breasts into bite sized pieces. Salt chicken and cook in Zero Acre Oil over medium heat. Add 1 tbsp coconut aminos to the pan while the chicken is cooking.
  2. Remove chicken once the internal temperature reaching 165 degrees Fahrenheit and set aside.
  3. Add all the veggies to the pan and cook until tender. Add tamari and coconut aminos to the pan as they cook.
  4. Once your veggies are tender, make space in the pan to crack two eggs in the middle, and stir to combine with the vegetables.
  5. Once the egg is cooked, and the chicken back into the pan and stir to combine all the ingredients.
  6. Serve warm, and top with green onions and sliced avocado.