Description
This Cauliflower Fried Rice with Chicken is fast, flavorful, and full of that irresistible “takeout taste” — but with a light, nourishing twist. Tender chicken, golden cauliflower rice, and crisp veggies soak up a savory sesame-soy glaze that hits all the right notes: salty, nutty, and satisfying. It’s comfort food reinvented — high-protein, low-carb, and ready in under 30 minutes. Let’s turn your kitchen into your favorite stir-fry spot tonight!
Ingredients
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1 medium head cauliflower (or 4 cups riced cauliflower)
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2 tbsp sesame oil, divided
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1 lb chicken breast, diced
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1 onion, finely chopped
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1 cup frozen peas & carrots
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3 garlic cloves, minced
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2 eggs, lightly beaten
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3 tbsp low-sodium soy sauce (or tamari for gluten-free)
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2 green onions, sliced
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Optional: chili flakes or sriracha for heat
Instructions
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Rice the Cauliflower: Pulse florets in a food processor until rice-sized (or grate by hand).
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Cook Chicken: Heat 1 tbsp sesame oil in a large skillet/wok over medium-high heat. Cook chicken 5–7 min until browned. Remove and set aside.
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Sauté Veggies: Add onion, peas, and carrots to the pan. Cook 3–4 min, then stir in garlic for 1 min.
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Scramble Eggs: Push veggies to the side, pour in eggs, and scramble gently before mixing them into the veggies.
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Combine & Season: Add cauliflower rice, cooked chicken, soy sauce, and remaining sesame oil. Stir well and cook 5–7 min until tender and lightly golden.
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Finish & Serve: Stir in most of the green onions, saving some for garnish. Serve hot, topped with extra green onions and a drizzle of sriracha.
Notes
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Vegetarian twist: Use tofu or edamame instead of chicken.
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Tropical flair: Add pineapple and swap chicken for pork.
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Extra crunch: Toss in chopped bell peppers or broccoli.
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Pro Tip: Squeeze out any moisture from frozen cauliflower rice to avoid sogginess.
Nutrition
- Calories: 280 cal Per Serving
- Fat: 12g
- Carbohydrates: 12g
- Protein: 28g