Servings: 4 · Prep Time: 10 mins · Cooking Time: 15 mins
Total Time: 25 mins


This recipe is definitely a cheat from the classic Chinese chicken fried rice. Of course, the original recipe is packed full of fat and CARBS, but our recipe reduces the amount of both by using healthier choices such as cauliflower rice, a touch of extra virgin olive oil (instead of vegetable oil which is abundant in Chinese cooking) and a healthy dose of avocado. I'll be honest. We weren't completely confident about how well this recipe would turn out. Could we really whip up a Primal-friendly recipe that replicated the taste of a very popular Chinese takeout dish? Well yes, apparently we could! We also love the addition of the avocado in this dish. It's a little different but the avocado and the protein of the chicken will really leave you feeling satisfied after.



  • Cauliflower head (1, blitzed until crumbly)
  • Chicken breasts (3, cooked and diced)
  • Spring onions (2 tbsp)
  • Onion (1, diced)
  • Olive oil (1 tbsp)
  • Soy sauce (1 tsp)
  • Eggs (2, large and beaten)
  • Red pepper (1, cubed)
  • Avocado (1 large, cubed)
  • Frozen peas (1 cup)
  • Salt (1/4 tsp)
  • Pepper (To taste)


First, thoroughly cook the 3 chicken breasts until their juices run clear.

In a pan/wok add together the oil and soy sauce and fry over medium heat. Add the onion and spring onions and mix together with the sauce and cook for a further 5 minutes until the onion has browned.

Add the rice, pepper, chicken and frozen peas and mix together with the onions and

Cook for 5 minutes before moving all ingredients to the side of the pan and adding the eggs and mixing together with the rest of the ingredients whilst they cook.

Cook for a few more minutes before adding the avocado and then serve up.