Description
This easy, 30-minute dinner swaps regular rice for cauliflower rice, making a lighter, veggie-packed version of classic chicken fried rice. Juicy chicken, crisp vegetables, and savory sauce come together for a comforting, healthy meal that’s perfect for busy weeknights or meal prep.
Ingredients
- 2 medium boneless, skinless chicken breasts (about 10 oz), diced
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon freshly ground black pepper
- 1 medium head of cauliflower (about 1.5 lbs), riced (or 4 cups store-bought cauliflower rice)
- 1 tablespoon olive oil (or avocado oil)
- 1 teaspoon toasted sesame oil
- 1 cup frozen peas and carrots mix (or fresh diced carrots and snap peas)
- 1/2 cup diced bell pepper (red or yellow)
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 2 large eggs, beaten
- Extra sliced green onions (optional)
- Sesame seeds (optional)
- Hot sauce or sriracha (optional)
- Chopped cilantro (optional)
Instructions
- Remove leaves and stem from cauliflower. Cut into florets and pulse in a food processor or grate with a box grater until rice-sized pieces. Measure about 4 cups and set aside.
- In a bowl, combine diced chicken breasts with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon black pepper. Toss to coat and let sit for at least 5 minutes.
- Dice bell pepper, slice green onions, mince garlic, and grate ginger. In a small bowl, mix together 2 tablespoons soy sauce, 1 tablespoon oyster sauce (if using), and 1 teaspoon rice vinegar.
- Heat 1 tablespoon olive oil in a large nonstick skillet or wok over medium-high heat. Add marinated chicken and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove chicken to a plate.
- Lower heat to medium. Add beaten eggs to skillet and scramble gently until just set, about 1 minute. Remove eggs to the plate with chicken.
- Add another splash of oil if needed. Add garlic, ginger, and diced bell pepper. Stir-fry for 1 minute until fragrant, then add peas and carrots. Cook for 2-3 minutes until veggies are tender but still crisp.
- Increase heat to medium-high. Add riced cauliflower, spread out, and let cook undisturbed for 2 minutes. Stir and cook another 3-4 minutes until tender and slightly golden.
- Return chicken and eggs to the skillet. Pour in sauce mixture and add sliced green onions. Toss everything together for 2-3 minutes, letting flavors meld. Drizzle with 1 teaspoon sesame oil.
- Taste and adjust seasoning with more soy sauce, black pepper, or hot sauce if desired.
- Serve hot, garnished with sesame seeds, extra green onions, and cilantro.
Notes
Don’t overcrowd the pan for best browning. Prep all ingredients before starting for a smooth cooking process. Marinate chicken for at least 5 minutes for juiciness. Scramble eggs separately for fluffy texture. If cauliflower rice is watery, cook a minute longer at high heat. For vegetarian, skip chicken and add tofu or extra veggies. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: About 1 1/2 cups per
- Calories: 250
- Sugar: 4
- Sodium: 650
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 13
- Fiber: 5
- Protein: 22
Keywords: cauliflower rice, chicken fried rice, healthy dinner, low carb, gluten free, easy recipe, meal prep, Asian, stir fry, weeknight dinner