Cauliflower Fried Rice with Chicken

This 20-minute cauliflower fried rice with chicken tastes just like takeout, minus the carbs. ♡

The secret is high heat and not overcrowding the pan. Cauliflower rice cooks fast and soaks up all the soy sauce, sesame oil, and garlic without turning mushy. The chicken stays tender because you sear it first and add it back at the end.

This one works on busy nights when you want something filling but light. You can prep everything in advance and have dinner on the table before the delivery app even loads. Let’s make it together.

Ingredients

Cauliflower Fried Rice with Chicken

• 1 large head cauliflower, riced (about 4 cups)
• 1 lb boneless, skinless chicken breast, diced
• 2 large eggs, beaten
• 1 cup frozen peas and carrots
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce (or coconut aminos)
• 1 tablespoon sesame oil
• 2 tablespoons avocado oil
• 3 green onions, sliced
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Optional add-ins:

• Sriracha or chili garlic sauce for heat
• Diced bell pepper for extra crunch
• A squeeze of fresh lime juice
• Edamame for more protein

How to Make Cauliflower Fried Rice with Chicken

1. Rice. Pulse cauliflower florets in a food processor until they look like small grains of rice, about 10 pulses. Don’t over-process or it turns to mush.
2. Sear. Heat 1 tablespoon avocado oil in a large skillet or wok over high heat. Add the diced chicken in a single layer and cook 4 to 5 minutes, until golden on all sides. Remove and set aside.
3. Scramble. Push everything to one side and pour the beaten eggs into the empty space. Stir them gently for about 30 seconds, until just set. Break into small pieces.
4. Stir-fry. Add the remaining oil, garlic, and ginger. Cook 30 seconds until fragrant. Add the peas, carrots, and cauliflower rice. Stir-fry 3 to 4 minutes, until the cauliflower is tender but not soggy.
5. Season. Pour in the soy sauce and sesame oil. Toss everything together and add the chicken back in. Cook 1 more minute until heated through.
6. Finish. Top with sliced green onions and sesame seeds. Serve hot, straight from the pan.

Tips

• Don’t skip the high heat. A screaming hot pan is what gives the cauliflower rice that slightly charred, “wok hei” flavor instead of steaming it into baby food.
• Dry the cauliflower rice first. Spread it on a clean kitchen towel and squeeze out extra moisture. This prevents it from getting watery in the pan.
• Cook the chicken separately. Searing it first keeps it golden and juicy. If you dump it in with everything else, it steams and turns rubbery.
• Use frozen riced cauliflower in a pinch. Just thaw it, squeeze out the water, and use it the same way. Saves about 10 minutes of prep.
• Add soy sauce at the end. Pouring it in too early makes the cauliflower soggy. A quick toss right before serving keeps everything crisp.

Variations

• Shrimp Fried Rice: Swap the chicken for large shrimp. Sear them 2 minutes per side and toss them in at the end.
• Kimchi Fried Rice: Add 1/2 cup chopped kimchi with the vegetables. Skip the peas and use the kimchi brine instead of some of the soy sauce.
• Teriyaki Style: Replace the soy sauce with teriyaki glaze and add diced pineapple for a sweet-savory twist.
• Egg Roll in a Bowl: Use ground pork instead of chicken. Add shredded cabbage and a drizzle of rice vinegar at the end.
• Vegetarian Version: Skip the chicken entirely and add extra eggs, edamame, and cubed tofu for protein.

FAQ

Cauliflower Fried Rice with Chicken

This 20-minute cauliflower fried rice with chicken tastes just like takeout, minus the carbs.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Dinner

Cuisine: Asian

Calories: 400

Ingredients Method Notes

Ingredients

  

• - 1 large head cauliflower riced (about 4 cups)
• - 1 lb boneless skinless chicken breast, diced
• - 2 large eggs beaten
• - 1 cup frozen peas and carrots
• - 3 cloves garlic minced
• - 1 tablespoon fresh ginger grated
• - 3 tablespoons soy sauce or coconut aminos
• - 1 tablespoon sesame oil
• - 2 tablespoons avocado oil
• - 3 green onions sliced
• - 1 tablespoon sesame seeds
• - Salt and pepper to taste
• - Sriracha or chili garlic sauce for heat
• - Diced bell pepper for extra crunch
• - A squeeze of fresh lime juice
• - Edamame for more protein

Method

 

1. Rice. Pulse cauliflower florets in a food processor until they look like small grains of rice, about 10 pulses. Don't over-process or it turns to mush.
2. Sear. Heat 1 tablespoon avocado oil in a large skillet or wok over high heat. Add the diced chicken in a single layer and cook 4 to 5 minutes, until golden on all sides. Remove and set aside.
3. Scramble. Push everything to one side and pour the beaten eggs into the empty space. Stir them gently for about 30 seconds, until just set. Break into small pieces.
4. Stir-fry. Add the remaining oil, garlic, and ginger. Cook 30 seconds until fragrant. Add the peas, carrots, and cauliflower rice. Stir-fry 3 to 4 minutes, until the cauliflower is tender but not soggy.
5. Season. Pour in the soy sauce and sesame oil. Toss everything together and add the chicken back in. Cook 1 more minute until heated through.
6. Finish. Top with sliced green onions and sesame seeds. Serve hot, straight from the pan.

Notes

- Don't skip the high heat. A screaming hot pan is what gives the cauliflower rice that slightly charred, "wok hei" flavor instead of steaming it into baby food.
- Dry the cauliflower rice first. Spread it on a clean kitchen towel and squeeze out extra moisture. This prevents it from getting watery in the pan.
- Cook the chicken separately. Searing it first keeps it golden and juicy. If you dump it in with everything else, it steams and turns rubbery.

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