A takeout staple that’s easy to recreate with a healthier spin and no, the “rice” is not cauliflower! This dish is light, flavorful and sure to be a crowd pleaser!
There are plenty of recipes out there for cauliflower fried rice, but this one uses celery root, or celeriac. Which I know sounds weird and intimidating but I promise it’s not. Celery root definitely smells like celery but it doesn’t have a strong celery flavor. As a rice it holds its texture better than cauliflower. It’s one of our favorite rice substitutes.
Celery root can be pretty gnarly looking but it’s actually quite easy to prepare. You trim off the ends, peel the skin with either a paring knife or vegetable peeler, slice and cube to rice it in your food processor. Pulse it in the food processor until you get that rice like texture/size.
Celery root is lower in carbs than some other root vegetables and high in antioxidants and vitamin K and C. Besides ricing it you can prepare it a lot like potatoes, mashed roasted, sliced pureed. Whole30 is a great time to try out different and unusual vegetables cause you can get sick of cauliflower and potatoes pretty quick!
Of course, if you can’t find celery root you can certainly use cauliflower in its place. If you can find it, give it a shot, I’m sure you’ll like it!
The rest of it
I used my Calphalon wok for this, but you can use a large pan if you don’t have a wok, it’ll be just fine! You’ll want to have your chicken and “rice” prepped before you start as it should come together pretty quickly.
Heat 1 tbsp of sesame oil on high in your skillet, once hot add in the chicken, season with salt & pepper and stir continuously. I kept the veggies simple and just used shredded carrots and frozen peas but you can certainly load it up if you want! Once your chicken is nice and browned add in your veggies and cook about 5 min and then add in your “rice”. Continue stirring to ensure everything cooks evenly. The rice will be done when it’s slightly translucent, but you can taste it too to ensure it’s not too hard for your liking. Stir in ½ cup of coconut aminos and let simmer while you make your eggs.
Secret to those fully eggs, scrambling them in a separate pan and stirring into the finished product. However, if you’re going for the one pot dish, no harm in doing it with your chicken and veggies. I recently bought the Caraway pans and I’m not in the least bit disappointed with that investment! They’re the most amazing pans. Nothing sticks to them! I can scramble eggs without any added fat or oil and they come out perfectly! If you’re curious, you can use this code for 10% off https://www.talkable.com/x/IHXAOJ.
Finish it off
Once your eggs are finished, stir in with your rice, chicken and veggies and top with sliced scallions. Add more coconut aminos based on your flavor preference. The ½ a cup may not be enough for your liking! You can also top with some sriracha to kick it up a notch!
I hope you enjoy this takeout classic, leave a comment and let me know how you made it yours!
Whole30 Chicken Fried Rice
- 1 lb of chicken cut into bit sized pieces
- 1 cup of peas frozen or fresh
- 1 cup of shredded carrots
- 1-2 sliced scallions
- ½ cup of coconut aminos
- 1 tbsp sesame oil
- 4 eggs
- Salt & Pepper
- 1 lb celery root riced
- Prep your celery root, peel cube and pulse in a food processor to get to rice size pieces
- Heat sesame oil in large skillet or wok over high heat and add in chicken, season with salt & pepper, stir continuously to brown chicken
- Add in the peas and carrots, continue stirring until veggies are softened about 5 minutes
- Add in the celery root rice and again stir to combine, stir occasionally to cook all the rice evenly about another 5 minutes
- Stir in coconut aminos and let simmer while you cook the eggs
- In another skillet scramble your eggs, you can cook in the same pan too if you’d like, just push the veggies and chicken to the sides of the pan
- Once the eggs are scrambled stir in with the chicken and veggies
- Top with sliced scallions and serve!