Chicken Cauliflower Fried Rice

45 Ratings
Recipe courtesy ofKatie Lee

Total: 20 min Cook: 20 min

Yield: 4 to 6 servings

Level: Easy

Advertisement

Ingredients

  • 1 medium head cauliflower, stem removed
  • 3 teaspoons canola oil
  • 2 large eggs, lightly beaten 
  • 3 cloves garlic, minced 
  • One 1-inch piece fresh ginger, peeled and grated 
  • 1 cup frozen mixed peas and carrots, thawed 
  • 1/4 cup thinly sliced scallions
  • 1/4 cup plus 2 tablespoons low-sodium soy sauce, plus more for serving, optional
  • 2 tablespoons sesame oil 
  • 2 cooked chicken breasts, diced (I used a rotisserie chicken) 
  • Hot sauce, for serving, optional

Directions

  • Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.

  • Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes. 

  • As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.

Show more

Sign Up for the Recipe of the Day Newsletter

Thanks! We have subscribed you to the Recipe of the Day newsletter.
View Our Privacy Policy
Advertisement

45 Ratings

Deborah C.
<span>I used Green Giant's Cauliflower Rice (steam able in microwave) , a bag of Steam able Lightly Seasoned Asian Medley but those were the only changes I made. Well we did add a little more soy sauce too for personal taste. I cooked both the rice and the veggies in the microwave while the garlic sauteed in the oil for a few minutes, then threw both of those and the scrambled egg in and then the soy and sesame oil. I was really amazed at how good it came out. I'm excited next time to actually rice a head of cauliflower and use fresh veggies and hope to have the same result but for those that are short on time and with these supplies on hand it nearly made itself haha. My serving for half the bag of rice, half the bag of veggies etc came out to be 289 calories, 887 sodium (580 from the bagged veggies) and 20 net carbs but like I said the portion was pretty big. http://prntscr.com/dsrylr </span><div><span><br /></span></div><div><span>I had planned to serve it alongside a chicken cordon blue because we didn't have any chicken on hand to put it in, but after eating the rice I was actually stuffed.</span></div> See All Reviews Post Review

Ideas you'll love