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Cauliflower fried rice with chicken in a white ceramic dish on marble surface with green onions and sesame seeds

Cauliflower Fried Rice with Chicken

This 20-minute cauliflower fried rice with chicken tastes just like takeout, minus the carbs.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.