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Thai Fried Riced Cauliflower

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1 pound boneless, skinless chicken breast, cut into thin slices

1 teaspoon cornstarch 

2 tablespoons oyster sauce 

1 tablespoon fish sauce 

2 teaspoons soy sauce 

1 teaspoon sugar 

1/4 cup canola oil 

1 small yellow onion, finely diced

1 red bell pepper, finely diced

1 tablespoon minced ginger 

5 cloves garlic, minced 

1 Thai chile pepper, thinly sliced 

One 12-ounce package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold 

1/2 lime 

2 scallions, green and white parts, chopped

1 tablespoon chopped toasted peanuts 

1/2 cup fresh cilantro leaves 


  1. Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl.
  2. Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate.
  3. Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes.
  4. Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.