Chicken Fried Cauliflower Rice

Low-Carb Chicken Fried Cauliflower Rice – Healthy, Flavor-Packed Weeknight Dinner

Spring into a lighter, low-carb lifestyle with this savory Chicken Fried Cauliflower Rice, a wholesome twist on traditional takeout fried rice. Using simple ingredients from your favorite trusted grocery store near you, this dish delivers the perfect balance of lean protein, crisp vegetables, and aromatic seasonings—all while keeping carbs to a minimum. It’s budget-friendly, meal-prep friendly, and ideal for anyone craving a satisfying dinner without sacrificing health goals.

Whether you’re shopping the fresh produce section, visiting your local butcher shop, or -using convenient grocery delivery services, everything you need for this recipe is easy to find at any supermarket near you.

Recipe Summary

• Prep Time: 15 minutes
  

• Cook Time: 15 minutes
  

• Total Time: 30 minutes
  

• Servings: 4
  
  

Ingredients

For the Cauliflower Rice

• 1 large head cauliflower, cut into florets (or 4 cups frozen riced cauliflower)
  

• 2 tablespoons extra-virgin olive oil, divided
  
  

For the Stir-Fry

• 1 medium onion, diced
  

• 1 clove garlic, minced
  

• 1 teaspoon fresh ginger, minced
  

• 6 ounces frozen peas and carrots, thawed
  

• 1 cup cooked, shredded chicken (rotisserie chicken works great!)
  

• 1 tablespoon chili paste (sambal oelek or sriracha)
  

• 2 large eggs
  

• 5 teaspoons soy sauce, divided (or tamari for gluten-free)
  

• 1 teaspoon sesame oil
  

• 2 bunches green onions, chopped
  
  

Optional Add-Ins

• ½ cup chopped bell peppers
  

• ½ cup sliced mushrooms
  

• ¼ cup cashews or almonds
  

• ½ teaspoon red pepper flakes
  

• Avocado slices
  
  

Directions

Step 1 – Prepare the Cauliflower Rice

Working in batches, pulse cauliflower florets in a food processor until they resemble rice. Be careful not to overprocess. Set aside.

Step 2 – Sauté the Vegetables

Heat 1 tablespoon oil in a large skillet over medium heat. Add onions; cook 2 minutes. Add garlic, ginger, peas, and carrots. Cook 5 minutes, stirring often. Add chicken and chili paste; cook 2 minutes. Stir in riced cauliflower and cook 2 minutes more.

Step 3 – Add Eggs & Seasoning

Push mixture to one side. Crack eggs into the empty space, add 1 teaspoon soy sauce, and scramble. Once cooked, fold into rice. Add remaining soy sauce and stir well.

Step 4 – Finish & Serve

Cook another 5 minutes until heated through. Remove from heat, drizzle with sesame oil, and top with fresh green onions. Serve warm.

Cooking Tips & Tricks

• Pulse, don’t puree: Prevent mushy cauliflower by pulsing gently.
  

• Use high heat: Ensures crisp veggies and better texture.
  

• Dry frozen cauliflower: Squeeze out moisture for a firmer "fried rice."
  

• Vegan swap: Replace chicken with tofu and use egg alternatives.
  

• Paleo-friendly: Swap soy sauce for coconut aminos.
  

• Storage: Keeps for 3 days refrigerated or 2 months frozen.
  
  

Serving Suggestions

• Add creamy avocado slices.
  

• Serve with Asian slaw or cucumber salad.
  

• Boost protein with shrimp, turkey, or steak strips.
  

• Add spice with chili oil, sriracha, or red pepper flakes.
  
  

Weekly Offers & Grocery Delivery Services

Take advantage of weekly catalog offers at your local international supermarket or ethnic grocery store, where you can find fresh vegetables, organic cauliflower, quality poultry from the butcher shop, and pantry staples at unbeatable prices. Many shoppers rely on grocery delivery services to save time—perfect for busy families or anyone who prefers ordering from a grocery store near you with same-day drop-off. Whether you prefer browsing vibrant fresh produce near me aisles or shopping online for convenience, these services make it easier than ever to gather everything needed for nutritious meals like this low-carb chicken fried cauliflower rice.

FAQs

1. Can I use store-bought riced cauliflower instead of fresh?

Yes, store-bought riced cauliflower—whether from an international supermarket—works perfectly. Frozen and refrigerated options both cook quickly and taste great. Just remove excess moisture to prevent mushiness, especially when using frozen varieties.

2. What type of chicken is best for this recipe?

Rotisserie chicken from your local ethnic grocery store is an easy and flavorful option. You can also use grilled or baked chicken from the butcher shop for a fresher, leaner result. Shredding it finely helps it mix well with the cauliflower rice.

3. Can I make this recipe vegetarian or vegan?

Absolutely—swap chicken for plant-based protein purchased from any fresh produce near you. Using tofu, tempeh, or vegan chicken keeps the dish hearty and satisfying. Replace eggs with a vegan egg substitute for a fully plant-based version.

4. How do I keep cauliflower rice from getting mushy?

Start with quality cauliflower from your local fresh produce aisle or Mediterranean grocery store, and pulse it gently. If using frozen cauliflower from a grocery delivery service, thaw and dry it well. Cooking on high heat helps evaporate moisture for a firmer, more rice-like texture.

5. Is this recipe freezer-friendly?

Yes, this dish freezes well for up to two months, making it great for meal-prep lovers shopping at any grocery store near me. Store portions in airtight containers, then reheat in a skillet for the best texture. It’s a quick, healthy meal straight from your freezer.

6. Is soy sauce required?

Soy sauce isn’t essential—you can easily use tamari or coconut aminos from your favorite ethnic grocery store or international supermarket. These alternatives offer the same savory depth. Choose what fits your dietary needs without compromising flavor.

Other Recipes You May Love

Looking for more easy, healthy meals? Try our Eggland's Best Longanisa Sandwich, a flavor-packed breakfast option with bold seasoning and protein-rich eggs—perfect for busy mornings! Are you trying to find a different method to eat cauliflower?  For a filling, cheesy variation, try our Creamy Cauliflower Gratin.