Cauliflower Chicken Fried Rice (30 minutes!)

This post may contain affiliate links to help keep this content free. (full disclosure)

this Cauliflower Chicken Fried Rice A healthy and delicious stir-fry full of vegetables and protein to satisfy your takeaway cravings. It’s based on mine (vegan) Cauliflower Fried Rice Recipe, except this time I used classic peas and carrots instead of bell peppers – but if you’re low carb, it’s easy to make this swap, making this dish more keto friendly.

ingredients you need

This section explains how to choose the best ingredients for Cauliflower Chicken Fried Rice, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

• cauliflower – For cauliflower rice!If you haven’t done it before, my Cauliflower Rice Guide will show you how to make it. As a shortcut, you can also buy already cooked cauliflower from the produce section (it spoils quickly, so use it within a day or two) or the freezer section.
• butter – Cooking this dish in butter tastes great, but you can also use avocado oil or olive oil as a dairy-free option.
• chicken breast – I prefer to use organic chicken (Have it shipped to your door), but you can use any type of boneless skinless chicken breast.Boneless chicken thighs will also work, or if you have leftovers chicken shredsToss it in, no extra cooking time required.
• sea ​​salt & Black pepper
• onion – I use white onions, but you can also use yellow onions.
• garlic – The recipe calls for 2 cloves of garlic, but feel free to adjust to your own taste.You can mince fresh garlic yourself for the best flavor, or use canned garlic For convenience. If you don’t have one, use 1/4 tsp garlic powder instead – but fresh tastes better.
• radish – these are listed as optional keto cauliflower chicken fried rice because Carrots are not keto, but if this doesn’t apply to you or you’re not strict, be sure to include them. Another option is to use orange bell peppers for a similar color and crisp texture.
• Haricot vert – Peas are also optional because Carbohydrates in Peas On the high side, but I like and include them.
• Egg – Use whole large eggs.
• Coconut Amino Acids – this is used instead of i am willow This is my preference, but you can substitute low-sodium soy sauce or soy sauce if you prefer.
• sesame oil – Use toasted sesame oil for the best flavor. Be sure to add this at the end as it is not intended to be used as cooking oil.
• green onion – Thinly slice green onions for garnish and fresh flavor.

How to Make Cauliflower Chicken Fried Rice

This section describes how to make chicken fried rice with cauliflower rice, with step-by-step photos and details on the technique. See the recipe card below for full instructions.

1. Rice cauliflower. “Grate” the cauliflower florets using a food processor or cassette grater.
2. Fried chicken. Melt butter in a large saucepan or sauté pan over medium heat. Add chicken and season with salt and pepper. Fry until cooked through. Transfer to a plate and set aside.

3. Fried vegetables. Cook onion, garlic and carrots until softened. Add the peas and sauté another minute.
4. Boiled eggs. Whisk the eggs in a small bowl, then press the vegetables to the sides of the pan. Add egg to center and scramble lightly.

5. combine. Add cauliflower and chicken to the pot. Sauté until the cauliflower is soft, but not mushy.
6. season. Remove from heat source. Season the cauliflower mixture with coconut aminos, sesame oil, and chopped onion. Adjust salt and pepper to taste.

Storage Instructions

• Shop: Store leftover Chicken Cauliflower Fried Rice in the refrigerator for 3-4 days.
• Reheat: Reheat in a hot pan on the stove or in the microwave.
• freeze: Store in an airtight container or zip lock bag and keep in the refrigerator for 2-3 months.

Healthier Stir-Fry Recipes

If you liked this Tomato Chicken Stir Fry with Cauliflower Rice, you might also like these other healthy stir-fry recipes:

Cauliflower Chicken Fried Rice (30 minutes!)

This Cauliflower Chicken Fried Rice tastes a lot like the takeaway version, but it’s made with healthy ingredients and veggies! Ready in 30 minutes.

Prepare: 10 minute

chef: 20 minute

All: 30 minute

Serving Size: 4 (Adjust the scale recipe)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Remove leaves and stems from cauliflower.Push the cauliflower florets into the run food processor, using the grating attachment to make cauliflower rice.Alternatively, serve cauliflower with rice box grater.

2. in a large wok Heat a tablespoon of butter over medium heat. Once hot add the chicken pieces and season with salt and pepper.Sauté until cooked through, about 5-6 minutes. Transfer cooked chicken to a plate and set aside.

3. Return the pan to medium-high heat and add the remaining butter. Add onion, garlic and carrots.saute 4-5 minutes, until the onions are translucent and the carrots have softened a bit. Add the peas and sauté another minute.

4. Whisk the eggs in a small bowl and push the vegetables to the sides of the pan. Add eggs in the middle and cook until there is little scramble.

5. Add cauliflower and chicken, stir fry 5 minutes leftuntil the cauliflower is soft but not mushy.

6. Remove from heat and add coconut aminos, sesame oil and chopped onion. Season with more salt and pepper.

Readers who liked this easy recipe also made:

recipe notes

Serving Size: 1 1/2 cups

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 243

fat 11.1 grams

protein 21.4 hours

total carbohydrates 15.1 grams

net carbs 10.5 grams

fiber 4.6G

sugar 6.7G

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste recipes to social media or websites. We want you to share the link with the photo. 🙂