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Cauliflower Chicken Fried "Rice"
4.9 from 30 votes

Cauliflower Chicken Fried "Rice"

This easy fried rice is jam packed with veggies and protein. It's seriously hearty and so delicious! A healthy one pan meal to start the new year with.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 large cauliflower about 2 1/4 lbs, head
  • 1 lb chicken breast diced into 1/2-inch cubes, boneless, skinless
  • 1 1/2 Tbsp olive oil divided
  • 1 1/2 Tbsp sesame oil divided
  • 1/2 cup green onions only white and light green portions, chopped
  • 1 Tbsp fresh ginger peeled and minced
  • 1 Tbsp garlic 3 cloves, minced
  • 2 cups frozen peas blend
  • 2 cups carrot blend
  • 3 large egg
  • 3 1/2 Tbsp soy sauce more or less to taste
Optional toppings
  • 1/3 cup peanuts optional, unsalted, chopped
  • 2 Tbsp green onion green portion, chopped
  • sriracha or thinly sliced red peppers

Instructions

    Cup of Yum
  1. Cut the florets from the cauliflower leaving most of the stem behind. Pulse half at a time in food processor into fine bits, just a bit larger than couscous (you should have 4 cups).
  2. Transfer cauliflower to a large roll of several layers of paper towels then wrap and squeeze to remove some of the excess moisture. Set aside.
  3. Heat 1/2 Tbsp olive oil and 1/2 Tbsp sesame oil in a large 12-inch (fairly deep) non-stick skillet or wok over medium-high heat. 
  4. Add in chicken and cook, tossing occasionally, until cooked through, about 6 minutes. Transfer to a plate. 
  5. Add 1 Tbsp olive oil and 1/2 Tbsp sesame oil to now empty skillet, set over medium-high heat. Add in green onions, ginger and garlic and saute 20 seconds.
  6. Add in cauliflower "rice" and saute 3 minutes. Add in peas and carrots and saute until heated through, about 3 minutes.
  7. Push mixture to the edges of the pan. Add last 1/2 Tbsp of sesame oil to center then add eggs and scramble and cook just until set. 
  8. Return chicken to pan. Pour soy sauce over everything then toss and cook 1 minute longer. 
  9. Serve warm with green onions, peanuts and Sriracha.
  10. Recipe source: Cooking Classy