A 15 Minute Cauliflower Chicken Fried Rice that’s low carb, high protein and flipping delicious! It’s way better than takeout and tons healthier for you. The perfect quick & easy dinner recipe that’s only 205 calories per serving.
We love to serve this fried rice with my Thai Mango Avocado Salad or my Coconut Shrimp with a Thai Chili Ginger Dipping Sauce!
Cauliflower Chicken Fried Rice
This 15 Minute Cauliflower Chicken Fried Rice is not only fast, it is packed with flavor AND healthy! So momma if you’re looking for a life saving meal that will please all those picky eaters, this is it!
I guarantee it will beat any take out food you’ll get. So next time, skip the MSG and make your own homemade Fried Rice! You and your kids will love it. They’ll never know that it’s made with Cauliflower instead of rice! Woot Woot #momwin
What is chicken fried rice?
This classic dish is an asian comfort food that was meant to help use up leftover rice that may have dried out. It is typically made with day old rice (we use cauliflower here), chicken, eggs, vegetables and soy sauce for the well known salty flavor.
Ingredients you’ll need:
This fried rice recipe stays pretty classic. I use all the favorites, like scrambled egg and veggies then swap out the soy sauce and add a few of aromatics for flavor. You’re gonna love it.
- Cauliflower: You can buy a whole head of cauliflower and add it to a food processor or blender to pulse the florets into rice. Another option is to just buy pre-made cauliflower rice, you can buy it frozen or fresh at the grocery store.
- Sesame Oil: I chose to use sesame oil instead of a canola or avocado oil because I love the intense nutty sesame flavor this oil adds to the end product.
- Chicken: Cut your chicken (you can use breast, tenders or chicken thighs here) into cubes so you’re all prepped and ready to go.
- Egg: Scramble the eggs in the wok, not ahead of time.
- Aromatics: Think of aromatics as flavor boosters! You’ll need fresh ginger, garlic and onions to boost up the flavor for this fried rice.
- Vegetables: I use the classic vegetables – fresh diced carrots for a little crunch, peas for a little color and then green onions
- Tamari Sauce: Essentially, tamari sauce is the same thing as soy sauce or coconut aminos. It’s just gluten free, use whichever of those 3 options you have. Soy Sauce and tamari will be the same ratio, you might need a little more if you’re using coconut aminos.
- Sriracha: To add a little heat, because over here we like things spicy. If you don’t like the heat, you can omit this from the recipe.
How to make Cauliflower Chicken Fried Rice?
Don’t be freaked out with this list. It might seem like a lot but once you get to stir frying, it’s gonna go fast. So make sure you have all your ingredients close by to throw in the wok and stir fry!
- Make Cauliflower Rice: Add cauliflower florets to a food processor or blender. Pulse until cauliflower resembles small grains of rice. Set aside.
- Cook Chicken: Heat a wok or large skillet to medium high heat. Add in 1 tablespoon of sesame oil to pan. Next add cubed chicken. Saute chicken in wok for 4-5 minutes, tossing throughout. Remove chicken from the pan and place on a plate to rest.
- Scramble Eggs: Once chicken in removed, immediately add in eggs and scramble for 1 minute until cooked. Remove eggs and place with the cooked chicken.
- Stir fry Aromatics and Vegetables: Add 1 tablespoon of sesame oil and onions. Stir fry onions for 2 minutes until translucent. Next add garlic, ginger and carrots. Saute the vegetables for 4-5 minutes. Now, add the cauliflower rice and sweet peas.
- Add the Flavor: Last but not least, add in the tamari sauce and sriracha sauce until it is just where you like it. Toss everything together and cook for 2 minutes.
- Finishing Touch: Then add chicken and egg back in and mix together. Garnish with sesame seeds and sliced green onions.
How to store leftover fried rice?
Place leftover chicken fried rice in an air tight container and store in the refrigerator for up to 3 days. To reheat, you may need to add some water to your fried rice so it doesn’t dry out. Then place in the microwave, or on the stove top and warm up to your desired temperature.
Can I freeze chicken fried rice?
Yes, you can definitely freeze this homemade chicken fried rice. Just add the rice to a freezer safe bag after the rice has cooled. Store in the freezer for up to 3 months. To reheat simply thaw out, add fried rice to a pan along with oil and saute for 5-10 minutes until heated through.
What to serve with this Low Carb Chicken Fried Rice?
- 10 Minute Asian Cucumber Salad
- Asian Chicken Salad
- Coconut Milk Thai Iced Coffee
- Crunchy Thai Quinoa Salad
- Baked Chicken Wings with Thai Peanut Sauce
ITEMS I USED TO CREATE THIS RECIPE: (there may be affiliate links below)
Wok – one of the best ways to make stir fry and this Fried Rice! The shape of the pan as well as the nonstick material helps perfect your meal!
Tamari – this is basically a gluten free version of soy sauce, it’s delicious!
A 15 Minute Cauliflower Chicken Fried Rice that’s low carb, high protein and flipping delicious! Better than takeout and healthier for you too. The perfect quick & easy dinner recipe that’s only 205 calories per serving.
- 1 head of cauliflower, blended till it looks like rice (about 4 cups)
- 2 tablespoons sesame oil
- 1 lb. boneless chicken breast, chopped into 1/2” cubes
- 2 eggs
- 3 carrots, diced (about 2 cups)
- 1 onion, diced
- 2 garlic cloves
- 1 tablespoon fresh ginger, minced
- 1 cup frozen sweet peas
- 1/3 cup tamari sauce or soy sauce
- 1–2 teaspoons sriracha sauce
- 1/4 cup sliced green onions (garnish)
- sesame seeds (garnish)
- Add cauliflower florets to a food processor or blender. Blend until cauliflower resembles small grains of rice. Set aside.
- Heat a wok or large skillet to medium high heat.
- Add in 1 tablespoon of sesame oil to pan. Next add diced chicken.
- Saute chicken for 4-5 minutes, tossing throughout.
- Remove chicken from the pan. Add in eggs and scramble for 1 minute until cooked. Remove eggs and place with the cooked chicken.
- Add 1 tablespoon of sesame oil and then immediately add onions. Stir fry onions for 2 minutes until translucent.
- Next add garlic, ginger and carrots. Saute the vegetables for 4-5 minutes.
- Next add in the cauliflower rice, sweet peas, tamari sauce and sriracha sauce.
- Toss everything together and cook for 2 minutes. Then add chicken and egg back in and mix together.
- Garnish with sesame seeds and sliced green onions.
- Serving Size: 1 1/2 -2 cups
- Calories: 223
- Sugar: 7 g
- Sodium: 841 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 90 mg
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