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Holy.Sh*t. This post was a pain in my ass to get live on my site. When technology doesn’t work, it’s a real ball buster. I kept writing this post and editing it and then none of it would save. And honestly, these posts take a while. To make the recipe, to edit the photos, to write up the recipe, to link up the ingredients, to write my babble bullsh*t at the beginning. It just takes time. And then for it to all erase…multiple times…I need a little Namaste in my life. Whenever I get crazy frustrated, I do deep breathing. Ain’t nobody got time for messing with my cortisol levels.
So just warning you now – I haven’t watched the first episode of The Bachelorette yet. I wanted to watch it with my sister-in-law but we just couldn’t devote 2 ½ hours of our lives on a Monday night, knowing full well nothing happens on the first episode. All that happens is the producers decide who they want to make look like an idiot and in turn, ruin their lives longterm. We all know (hopefully) that reality TV is total bull, but after listening to all the episodes of the Reality Steve Podcast and all of his guests, I really have lost all respect for the producers of that show. AND I will definitely be careful with some of the things I say on my blog. It’s crazy hearing firsthand experience from the show and how much the producers f*ck with you. I’ve been contacted a couple times about doing reality TV stuff, but I feel like they are pretty much just out to ruin lives. And I kind of really love my life. Sooooo……
But don’t you worry little lover face, I’ll definitely be doing a little Bachelorette recap this week on the blog!
So here’s some news you won’t care about whatsoever but I’m pretty damn pumped about – We are painting the outside of our house in about a week! We have this super ugly color brick and we are over it. So we are painting the brick a dark grey color after seeing a few houses in our neighborhood do the same. I spend my mornings now walking Jackson and taking photos of different houses for paint and landscaping inspiration. Like a real creep ball. If I saw someone taking photos of my house, I would chase them. Luckily, no one has chased me yet. Winning! I’m just so excited for our neighbors to finally be proud of having us as neighbors. It’s been 2 years and I think they hoped we would have our sh*t together sooner, but hot damn, houses take a lot of money! I drive through neighborhoods and I’m always like – does everyone just have endless money to redo their homes and buy a milli cars and look like they have their lives together?! I don’t get it.
I just noticed the shirt I’ve been wearing since last night is on backwards. Ughhhhhh. Today isn’t off to the best start! Time to go work out and change that all around!
Ok wait, you totally should go make this recipe! I made it on my instagram stories a week ago and had so many people message me about the recipe that I decided to put it on here. It’s not exactly like fried rice and it doesn’t have an egg in it, but it’s totes easy to make any night of the week! Thank you Claire from Girls Gone Wod Podcast for inspiring me in the kitchen after telling me she makes fried rice every week! This has now become a staple in my own weekly routine!
My Spin on Chicken Fried Rice
- Yield: 2-3 1x
Ingredients
For the sauce
- 1 (8 ounce) bottle of coconut aminos
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
- ½ teaspoon fish sauce
For the rice
- 2 tablespoons ghee
- 1 pound chicken thighs, cubed into bize size pieces
- salt, to taste
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- ½ yellow onion, diced
- ½ teaspoon garlic powder
- 1 (12 ounce) package of cauliflower rice, defrosted
- green onions, diced, for garnish
- cilantro, roughly chopped, for garnish
Instructions
- In a medium sauté pan over medium heat, add all the ingredients for the sauce and whisk to combined. Let come to a low boil and reduce for about 10 minutes until the sauce coats the back of a spoon.
- While the sauce reduces, place a large sauté pan over medium heat. Add ghee and once the pan is hot, add the chicken thighs. Sprinkle with a bit of a salt then cook until chicken is browned on all sides and no longer pink. Use a slotted spoon to remove the chicken then add the peppers and yellow onion along with a pinch more salt and garlic powder. Cook for about 10 minutes, until peppers are soft and onion is translucent.
- Once peppers are cooked through, add cauliflower rice and chicken back to the pan to cook for 3-5 minutes, until the cauliflower is soft.
- Lastly, add sauce to the pan. You can add however much you prefer, but I add about half of the sauce and save the rest for another night. Mix the sauce within the pan until mixture is coated. Then add green onions and cilantro. Serve up!
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Oh. My. Gosh. Seriously one of the best meals ever. I cannot believe the flavor from the sauce. I had no coconut aminos so I subbed soy sauce (not paleo). At the suggestion of Juli, I added 2 tsp of stevia to combat the saltiness. It was so freaking delicious. I’ll make sure to stock up on coconut aminos for the future makings of this as I think less salt would be even better. So much flavor with such simple ingredients. I make my own little version of stir fry cauli rice all the time but it will now be replaced with this version. I like that it would be great with any veggies you might have on hand. Heck, you could pour that sauce over most anything and it would be magically transformed into a little bite of heaven. Nicely done Juli!
Hi Juli I hope you’re doing great! I am stoked about this recipe, but a whole bottle of coconut aminos seems like a crazy amount of salt to me. You think it would taste OK if I replaced some of that? like 4 oz coconut aminos, 4 oz water?
no clue, haven’t tried it that way
Duuuude. This sauce is out of control good!!!
WOW. This is a good one. Making the sauce intimidated me a bit but it turned out well! Overall it was a quick and easy recipe and it was so good with a great flavor. I had some extra eggs so I added a fried egg on top which was great!
I haven’t been able to commit to Paleo as much as I want to, but your books/recipes are what got me interested in the first place and are what keep me at least somewhat on track, so thank you for that! Looking forward to trying more of your recipes ( I have three books in my kitchen now!). Keep doing what your doing 🙂
yayyyyyy!! that’s so awesome!! thanks for the love, meghan!
Juli!! I’ve followed/read your blogged for so long! Your dishes are amazing. Can’t wait to try this one out. I love the bowl that the “rice” is in. Where did you get them?? Thanks girl!!
world market!
Definitely trying this! Do you know how many servings this is? Or is there a way to cut down sauce so there are no leftovers? As sad as it sounds, my amino bottle has this teeny tiny hole and it would take me a decade to fully empty it
yeah you could cut it in half! and it serves 2-3
I’ve been making this on repeat for the past few weeks to use up whichever vegetables I have in the fridge. I’ve made the sauce as is and then added some ginger that I needed to use…this recipe is so versatile and EASY!
so glad you like it, elaine!
Hey Juli!
I love your blog and love making your recipes!
I’ve made this twice now but I can’t figure out why it ended up bing so salty. It must be the brand of coconut aminos that I’m using (Braggs) . What do you use and do you have any suggestions?
because you’re using Bragg’s liquid aminos and not coconut aminos like i specified. those two products are completely different and taste 100% different. bragg’s is gf soy sauce which is very salty while coconut aminos is soy free and much sweeter. be sure to follow the recipe exactly to get true results from my recipes.
I’ve made this several times! Love it! Tonight I added fresh mushrooms in with the onions and peppers… sooo yummy!
yum!! glad you love it enough to make it multiple times!!
Made this tonight and it was ???????????? my hubs was obsessed! Thanks for the awesome recipe!!