Last Updated on December 14, 2020 by Renee’
I’m always looking for something to make for dinner that I can have leftovers for myself & my daughter’s lunch and this AIP Paleo Chicken Fried Rice surely fits the bill!
I pack lunch for my daughter every day during the school year & I like to send a hot lunch whenever possible. She gets tired of salads, especially in the winter. AIP Paleo Chicken Fried Rice is one that she really loves & I love that it’s healthy!
I pack her lunch in a thermos like this. It keeps her food warm until lunch. A little trick is to put hot water in the thermos while you are warming up the dish. It keeps it warm for hours!
Ingredients:
- 1 lb organic chicken breasts (or thighs) (cut into cubes) I personally like thighs (or leftover cooked chicken just skip step 1)
- 1 head of cauliflower (riced) or 1 bag of frozen cauliflower rice
- 1/4 c. coconut aminos
- 1/2 c. chopped onions
- 1-2 cloves of garlic minced
- 1/2 c. chopped or grated organic carrots
- A couple of handfuls of spinach or kale (I use frozen)
- 1-2 Tbs. of avocado oil, EVOO, or fat of choice
- sea salt to taste
Tips:
- add 2 beaten eggs (optional, not AIP)
- Learn how to make Cauliflower Rice here.
Tools Needed:
Directions:
- In a large pan over med-high heat, warm 1-2 Tbs. of oil until hot but not smoking.
- Add chicken & saute until brown 2-4 min.
- Transfer to plate
- In the same pan add another Tbs or 2 of oil of choice, heat until hot but not smoking.
- Add onions & garlic & saute until onions are translucent
- Add cauliflower & veggies, sea salt & coconut aminos
- Add back chicken & saute until veggies & chicken are done about 10-12 min.
*If not AIP or if you have re-introduced eggs you can add a couple of beaten eggs at the end & stir until cooked through.
*Scroll down for a printable recipe card.
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Other Recipes to Try:
- Instant Pot Paleo Basil Coconut Curry Chicken
- AIP Paleo Mediterranean Chicken
- AIP Paleo Asian Chicken Lettuce Wraps
- Paleo Korean Ground Beef over Cauliflower Rice
AIP Paleo Chicken Fried Rice
Ingredients
- 1 lb organic chicken breasts (or thighs) (cut into cubes)
- 1 head of cauliflower (riced) or 1 bag of frozen cauliflower rice
- 1/4 c. coconut aminos
- 1/2 c. chopped onions
- 1-2 cloves of garlic minced
- 1/2 c. chopped organic carrots
- 1/2 c. green peas (optional leave out for AIP) or chopped broccoli
- 1-2 Tbs. of avocado oil, EVOO, or fat of choice
- sea salt to taste
Instructions
- In a large pan over med-high heat, warm 1-2 Tbs. of oil until hot but not smoking.
- Add chicken & saute until brown 2-4 min.
- Transfer to plate
- In the same pan add another Tbs or 2 of oil of choice, heat until hot but not smoking
- Add onions & garlic & saute until onions are translucent
- Add cauliflower & veggies of choice, sea salt & coconut aminos
- Add chicken & saute until veggies & chicken are done 10-12 min.
Notes
- add 2 beaten eggs (optional, not AIP)
- Learn how to make Cauliflower Rice here.
- Add a handful or 2 of spinach just to make it more nutrient-dense!
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