Description
This Cauliflower Chicken Fried Rice recipe is a healthy, low-carb twist on classic fried rice, featuring finely chopped cauliflower as a rice substitute, tender chicken breast, fresh vegetables, and a savory blend of oils, garlic, ginger, and soy sauce. Perfect for a flavorful and nutritious weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 large head cauliflower (about 2 1/4 lbs)
- 1 lb boneless, skinless chicken breasts, diced into 1/2-inch cubes
- 1 1/2 Tbsp olive oil, divided
- 1 1/2 Tbsp sesame oil, divided
- 1/2 cup chopped green onions, only white and light green portions
- 1 Tbsp peeled and minced fresh ginger
- 1 Tbsp minced garlic (3 cloves)
- 2 cups frozen peas and carrots blend
- 3 large eggs
- 3 1/2 Tbsp soy sauce, more or less to taste
Optional Toppings
- 1/3 cup chopped unsalted peanuts (optional)
- 2 Tbsp chopped green onions (green portion)
- Sriracha or thinly sliced red peppers
Instructions
- Prepare the Cauliflower: Cut the florets from the cauliflower leaving most of the stem behind. Pulse half at a time in a food processor into fine bits just a bit larger than couscous, resulting in about 4 cups.
- Remove Moisture: Transfer the processed cauliflower to a large roll of several layers of paper towels. Wrap and squeeze to remove some of the excess moisture, then set aside.
- Cook the Chicken: Heat 1/2 Tbsp olive oil and 1/2 Tbsp sesame oil in a large 12-inch non-stick skillet or wok over medium-high heat. Add diced chicken and cook, tossing occasionally, until cooked through, about 6 minutes. Transfer chicken to a plate.
- Sauté Aromatics: Add 1 Tbsp olive oil and 1/2 Tbsp sesame oil to the now-empty skillet and set over medium-high heat. Add chopped white and light green portions of green onions, minced ginger, and garlic, sautéing for about 20 seconds until fragrant.
- Cook Cauliflower and Vegetables: Add cauliflower “rice” to the skillet and sauté for 3 minutes. Then add frozen peas and carrots and continue sautéing until heated through, about 3 minutes more.
- Scramble Eggs: Push the mixture to the edges of the pan. Add the last 1/2 Tbsp sesame oil to the center, crack in the eggs, and scramble them until just set.
- Combine Chicken and Sauce: Return the cooked chicken to the pan. Pour soy sauce over everything, toss well, and cook for an additional 1 minute to combine flavors.
- Serve: Serve the cauliflower chicken fried rice warm, garnished with chopped green onion greens, chopped unsalted peanuts, and Sriracha or thinly sliced red peppers as desired.
Notes
- Use fresh cauliflower for best texture; frozen cauliflower may become watery.
- Pressing the cauliflower rice in paper towels helps prevent sogginess during cooking.
- Adjust soy sauce according to your preferred saltiness.
- For added heat, include more Sriracha or fresh chilies.
- Optional peanuts add a nice crunch and extra protein.
- Use a large wok or deep skillet to cook all ingredients evenly.
