30-Minute, Chicken Cauliflower Fried Rice

Name: 30-Minute, Chicken Cauliflower Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1.5 Tbsp olive oil (22g); 1 lb. boneless skinless chicken breasts; 4 tsp garam masala; 1 tsp salt; 1/2 tsp ground pepper; 3 garlic cloves; 3 carrots (195g); 1 medium yellow onion (270g); 1 cup frozen peas (134g); 3.5 cups frozen cauliflower rice* (285g); 1 large egg; 1/4 cup egg whites (60g); 2 Tbsp coconut aminos (30g); 2 green onions (22g); sesame seeds

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
218 kcal
Course
Main Course
Cuisine
Asian

30-Minute, Chicken Cauliflower Fried Rice

Heidi Hunt

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This 30-minute, Chicken Cauliflower Fried rice is so incredibly delicious and easy to make! It's perfect for busy weeknights and only requires one skillet, which means super easy clean up. Win-win!! This dish is low is calories but packed with SO much flavor!

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Ingredients

Servings

1.5 Tbsp olive oil (22g) divided
1 lb. boneless skinless chicken breasts cut into bite size pieces
4 tsp garam masala divided
1 tsp salt divided
1/2 tsp ground pepper divided
3 garlic cloves minced
3 carrots (195g) diced
1 medium yellow onion (270g) diced
1 cup frozen peas (134g)
3.5 cups frozen cauliflower rice* (285g)
1 large egg
1/4 cup egg whites (60g)
2 Tbsp coconut aminos (30g)
2 green onions (22g) sliced, for garnish
sesame seeds optional, for garnish

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Instructions

In a large skillet, add 3/4 Tbsp of olive oil and set to medium heat. Add the chicken and cook, stirring occasionally, until no longer pink. Then sprinkle with 2 tsp of garam masala, 1/2 tsp salt, and 1/4 tsp pepper. Toss around to evenly coat, then set aside on a plate.
Add the remaining oil to the same skillet. Sauté the onion and carrots until they begin to soften. Stir the minced garlic, peas, and cauliflower rice. Cook, stirring frequently, until frozen peas and cauliflower rice are tender.
Move cauliflower rice to one side of the pan to make room to scramble the eggs (it's oaky if they mix some, the eggs just cook quicker when they have a small corner of the pan to themselves). Add the egg and egg whites and cook until scrambled. Then remove from heat.
Add the chicken back into the skillet and season with coconut aminos and remaining 2 tsp of garam masala, 1/2 tsp of salt and 1/4 tsp of pepper. Stir well to combine. Taste and add any additional salt or seasoning as needed.
Garnish with green onions and sesame seeds, if desired, and enjoy!

Notes

*You do not need to defrost the frozen cauliflower rice first. It heats up fast so you can cook directly from the freezer.

Nutrition Information

Show Details

Serving 1/6 of dish (378g) Calories 218kcal (11%) Carbohydrates 14.2g (5%) Protein 28.9g (58%) Fat 5.1g (8%) Saturated Fat 1g (5%) Fiber 2.8g (11%) Sugar 5.7g (11%)