Our Whole30 Chicken Fried Rice will be a perfect addition to your clean-eating regimen. Not only is it Whole30 compliant, it’s so damn good!

If you are in the middle of a clean-eating span, either for health reasons or curiosity, you know the prep work for meals can be a pain. Some may even ask is it even worth it to go to all that trouble to prep whole foods for a meal.

With the help from our pals at FireDisc Cookers, our Whole30 Chicken Fried Rice is so easy to make. Fire up a FireDisc Shallow 24 and you’ll be making this dish on the back porch and become the envy of all your neighbors.

Whole30 Chicken Fried Rice in a FireDisc Shallow 24.

The shallow cooker from FireDisc is like having a large, portable wok ready to fire up at any time. It literally sets up in 20 seconds. The large, shallow disc heats up quickly, and allows you to cook your food similar to what you see at Japanese restaurants with a hibachi. The heat stays in the center of the disc while the sides stay cool, perfect for cooking your proteins first, then your vegetables.

Whole30-compliant vegetables seared in a FireDisc Shallow 24 for fried rice.

We opted for chicken as our protein in this Whole30 Chicken Fried Rice, thighs to be precise. We diced up peppers, onions and carrots for our veggies, and used riced cauliflower … Bam, Whole30 approved. Even our sauce is compliant.

Seriously, this is so good, you won’t want to share.

Whole30 Asian Sauce

Coconut Aminos, 3/4 cup
Orange Juice, of one orange
Red pepper flakes, 1 teaspoon
Ginger paste, 1 teaspoon
Garlic paste, 1 teaspoon
Rice wine vinegar, 1 Tablespoon
Fish sauce, 1 teaspoon
Sesame oil, 1 teaspoon

Bring to boil, simmer to reduce until it coats the back of a spoon. Set aside to use with chicken fried rice.

Happy Grilling.

Whole30 Chicken Fried Rice

Guru

This low-on-fat recipe for fried rice will keep you smiling into your second helping.

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Prep Time 30

Cook Time 20

Total Time 50

Course Main Course

Cuisine Thai, Whole30

Servings 4 people

Calories 83 kcal

Ingredients

3 lbs Chicken thighs
1 c Yellow bell pepper, diced
1 c White onion, diced
2 Carrots, peeled/chopped
1/2 c Organic coconut oil
5 c Cauliflower, riced
1 1/2 c Asian Sauce (see recipe at Grillax.com)

Instructions

Add coconut oil to FireDisc set to medium-high heat.
Add diced chicken thighs to FireDisc. Cook until internal temp of 160 degrees.
Once chicken is up to temperature, move to outside of ring of disc and add onions, carrots and peppers.
Move chicken thighs to outside of FireDisc ring and add vegetables to center of disc.
Once vegetables sear and become translucent, move the vegetables to the outside of ring and add riced cauliflower. The cook time for the cauliflower will be no longer than two minutes. Mix all together.
Once everything is mixed, turn off heat and pour sauce over the mixture. Top with green onions and let sit for five minutes before serving.