Cauliflower Chicken Fried “Rice”
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Cauliflower Fried Rice with Chicken is a delicious way to enjoy fried rice but without all the extra carbs. It’s made with cauliflower instead of white rice but you can hardly taste the difference! Everyone will love it!
Cauliflower Fried Rice with Chicken
In fact I actually like this version even better than the rice version. It’s incredibly filling but you don’t feel weighed down like when you eat a bunch of the empty calories of white rice.
I’ve made this three times already but I thought I’d wait until the new year to share it with you – because December was all about those cookies.
And now I guess I need to make up for all those cookies with lots of healthy meals this month :).
But honestly I know I’ll never be one who’s able to give up sugar and desserts so I like to make mostly healthy meals like so to help balance it out a little.
Ingredients for This Recipe
- Cauliflower
- Boneless, skinless chicken breasts
- Olive oil
- Sesame oil
- Green onions
- Ginger
- Garlic
- Frozen peas and carrots blend
- Eggs
- Soy sauce
Scroll below for full printable recipe.
How to Make Cauliflower Fried Rice
- Cut the florets from the cauliflower leaving most of the stem behind. Pulse half at a time in food processor into fine bits, just a bit larger than couscous (you should have 4 cups).
- Transfer cauliflower to a large roll of several layers of paper towels then wrap and squeeze to remove some of the excess moisture. Set aside.
- Heat 1/2 Tbsp olive oil and 1/2 Tbsp sesame oil in a large 12-inch (fairly deep) non-stick skillet or wok over medium-high heat.
- Add in chicken and cook, tossing occasionally, until cooked through, about 6 minutes. Transfer to a plate.
- Add 1 Tbsp olive oil and 1/2 Tbsp sesame oil to now empty skillet, set over medium-high heat. Add in green onions, ginger and garlic and saute 20 seconds.
- Add in cauliflower “rice” and saute 3 minutes. Add in peas and carrots and saute until heated through, about 3 minutes.
- Push mixture to the edges of the pan. Add last 1/2 Tbsp of sesame oil to center then add eggs and scramble and cook just until set.
- Return chicken to pan. Pour soy sauce over everything then toss and cook 1 minute longer.
- Serve warm with green onions, peanuts and Sriracha.
A Protein Rich One Pan Dinner
My whole family loves this Cauliflower Fried “Rice” and it’s a one pan meal I’ll make again and again.
It’s made with tons of veggies (cauliflower, carrots, peas), lean protein packed chicken, and eggs to add one more protein and make it that much more filling.
I love that it’s a quick and easy dinner too. As in you can pretty much make it faster than it would take to go pick up take-out.
I think I’m going to start freezing my own cauliflower rice so I have a head start with this fried rice and my Loaded Cilantro Lime Cauliflower Rice.
You could also try using store-bought frozen cauliflower rice. That should work great here as well.
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Follow Cooking Classy
Cauliflower Chicken Fried "Rice"
Ingredients
- 1 large head cauliflower (about 2 1/4 lbs)
- 1 lb boneless, skinless chicken breasts, diced into 1/2-inch cubes
- 1 1/2 Tbsp olive oil, divided
- 1 1/2 Tbsp sesame oil, divided
- 1/2 cup chopped green onions, only white and light green portions
- 1 Tbsp peeled and minced fresh ginger
- 1 Tbsp minced garlic (3 cloves)
- 2 cups frozen peas and carrots blend
- 3 large eggs
- 3 1/2 Tbsp soy sauce, more or less to taste
Optional toppings
- 1/3 cup chopped unsalted peanuts (optional)
- 2 Tbsp chopped green onions (green portion)
- Sriracha or thinly sliced red peppers
Instructions
- Cut the florets from the cauliflower leaving most of the stem behind. Pulse half at a time in food processor into fine bits, just a bit larger than couscous (you should have 4 cups).
- Transfer cauliflower to a large roll of several layers of paper towels then wrap and squeeze to remove some of the excess moisture. Set aside.
- Heat 1/2 Tbsp olive oil and 1/2 Tbsp sesame oil in a large 12-inch (fairly deep) non-stick skillet or wok over medium-high heat.
- Add in chicken and cook, tossing occasionally, until cooked through, about 6 minutes. Transfer to a plate.
- Add 1 Tbsp olive oil and 1/2 Tbsp sesame oil to now empty skillet, set over medium-high heat. Add in green onions, ginger and garlic and saute 20 seconds.
- Add in cauliflower "rice" and saute 3 minutes. Add in peas and carrots and saute until heated through, about 3 minutes.
- Push mixture to the edges of the pan. Add last 1/2 Tbsp of sesame oil to center then add eggs and scramble and cook just until set.
- Return chicken to pan. Pour soy sauce over everything then toss and cook 1 minute longer.
- Serve warm with green onions, peanuts and Sriracha.
- Recipe source: Cooking Classy