Chicken Fried Cauliflower Rice
Low-Carb Chicken Fried Cauliflower Rice
Spring into a healthier lifestyle with this low-carb Chicken Fried Cauliflower Rice. This dish is a guilt-free, flavorful alternative to traditional fried rice, packed with wholesome ingredients and a quick prep time!
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
For the Cauliflower Rice:
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1 large head cauliflower, cut into florets (or 4 cups frozen riced cauliflower)
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2 tablespoons extra-virgin olive oil, divided
For the Stir-Fry:
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1 medium onion, diced
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1 clove garlic, minced
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1 teaspoon fresh ginger, minced
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6 ounces frozen peas and carrots, thawed
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1 cup cooked, shredded chicken (rotisserie chicken works great!)
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1 tablespoon chili paste (such as sambal oelek or sriracha)
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2 large eggs
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5 teaspoons soy sauce, divided (or tamari for gluten-free)
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1 teaspoon sesame oil
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2 bunches green onions, chopped
Optional Add-Ins & Toppings:
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½ cup chopped bell peppers – for extra crunch
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½ cup sliced mushrooms – adds umami
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¼ cup chopped cashews or almonds – for a nutty crunch
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½ teaspoon red pepper flakes – if you love a spicy kick
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Avocado slices – for a creamy contrast
Directions:
Working in batches, place cauliflower into the bowl of a food processor fitted with the blade attachment. Process into small crumbles that resemble rice, then set aside.
Step 2
In a large skillet over medium heat, heat 1 tablespoon oil. Add onions and cook, 2 minutes, then add garlic, ginger, peas, and carrots and cook, 5 minutes more, stirring often. When vegetables have softened, add chicken and chili paste and cook, 2 minutes. Add riced cauliflower and cook 2 minutes, stirring often.
Step 3
Push rice mixture to one side of the pan and crack eggs into the open area of the skillet. Add one teaspoon soy sauce to eggs and scramble. Once cooked through, stir eggs into rice mixture. Add remaining 4 teaspoons soy sauce and stir.
Step 4
Continue cooking until everything is heated through and soft, 5 minutes. Remove from heat and drizzle with sesame oil. Sprinkle with green onions and serve.
Cooking Tips & Tricks
✅ Don’t Overprocess the Cauliflower – Pulse it until it resembles rice; too fine, and it will turn mushy.
✅ Use High Heat – Stir-fry works best when cooked at a high temperature, keeping everything crisp and flavorful.
✅ Dry the Cauliflower Rice – If using frozen riced cauliflower, squeeze out excess moisture with a paper towel before cooking to prevent sogginess.
✅ Make it Vegan – Swap chicken for tofu or tempeh and use a plant-based egg substitute.
✅ Make it Paleo-Friendly – Replace soy sauce with coconut aminos for a paleo-approved alternative.
✅ Storage & Meal Prep –
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat for the best texture.
- This dish freezes well for up to 2 months!
Serving Suggestions
🥑 Avocado Slices – Add fresh avocado on top for creaminess.
🥗 Side Salad – Serve alongside a crisp Asian slaw or cucumber salad.
🥢 Extra Protein – Add grilled shrimp, ground turkey, or steak strips for variety.
🌶 Extra Spice – Drizzle with sriracha, chili oil, or red pepper flakes for a fiery kick!
🍽 Pair It With: Try it with our Creamy Cauliflower Gratin for a delicious, low-carb meal.
Frequently Asked Questions (FAQs)
Q: Can I use frozen cauliflower rice?
A: Yes! Frozen cauliflower rice works great—just be sure to thaw and drain it well before cooking to prevent excess moisture.
Q: What can I substitute for chicken?
A: If you're looking for variety, try:
- Shrimp – Cooks quickly and adds a delicious seafood twist.
- Beef – Use thinly sliced steak for a hibachi-style dish.
- Tofu – A great plant-based protein option for vegetarians.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop for the best texture or microwave for 1-2 minutes.
Q: Can I freeze this dish?
A: Yes! Allow the dish to cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Q: How can I make this dish even lower in carbs?
A: Reduce the amount of peas and carrots (as they contain some carbs) and replace them with bell peppers, zucchini, or mushrooms.