Cauliflower Chicken Fried Rice

Cauliflower Chicken Fried "Rice"

Servings: 4
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 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


  1. 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).

  2. 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.

  3. 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. 

  4. Add in chicken and cook, tossing occasionally, until cooked through, about 6 minutes. Transfer to a plate. 

  5. 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.

  6. Add in cauliflower "rice" and saute 3 minutes. Add in peas and carrots and saute until heated through, about 3 minutes.

  7. 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. 

  8. Return chicken to pan. Pour soy sauce over everything then toss and cook 1 minute longer. 

  9. Serve warm with green onions, peanuts and Sriracha.

  10. Recipe source: Cooking Classy