Cauliflower chicken fried rice is a great alternative to grabbing take out! It’s a low carb, healthy side dish that the whole family enjoys.
I’m getting a little nervous that I’m going to burn my kids out on plain ol’ cauliflower rice lately.
I mean, I’m fairly obsessed with the stuff.
It can be as easy or as complicated as you make – start with a bag of frozen riced cauliflower or start with a head of fresh cauliflower. Either option comes out delicious.
Add some butter and a little garlic salt and I’m a happy girl.
I like to experiment though, so I decided to mix things up and make this cauliflower fried rice.
My cauliflower fried rice recipe is low in carbs, healthy enough for just about any diet, and it’s packing some major flavor!
How to make cauliflower fried rice:
I like to start with a head of fresh cauliflower, but you can certainly use already riced cauliflower if you prefer.
To make cauliflower rice, just add your cauliflower florets to a food processor and process until you have small, rice-like pieces. It only takes about 30 seconds!
Here’s the food processor I use. (Affiliate link) I love it and it gets put to use in my kitchen shredding cheese and slicing veggies every day.
Once you’ve riced your cauliflower, you’ll bust out a big skillet, heat it up, and get cooking.
Heat a little olive oil in a pan, saute some diced onions, add in your cooked chicken, garlic, and ginger, and get it all cooking together.
Stir in the cauliflower rice and season with soy sauce or coconut aminos and chili paste or sriracha.
Once the cauliflower starts to soften up, push it off to the side of the pan and crack in a couple of eggs. I season my eggs with a dash of soy sauce and then scramble them up and mix them back into the rice.
Stir in some scallions and finish it off with a drizzle of sesame oil!
This cauliflower chicken fried rice is beyond easy and comes together in about 20 minutes!
What to serve with cauliflower fried rice?
My teriyaki chicken stir fry recipe is low carb, full of flavor, and perfect alongside this rice!
This egg roll in a bowl actually tastes great when you just combine it with the fried rice. I stir them all up together and it really stretches the meal and adds some extra oomph.
Cauliflower Chicken Fried Rice
This healthy fried cauliflower rice is perfect for those days when you get a craving for Asian take out!
Ingredients
- 2 tablespoons olive or avocado oil
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 cup cooked shredded chicken
- 4 teaspoons soy sauce, divided
- 1 pound riced cauliflower
- 1 tablespoon chili paste
- 2 large eggs
- 1 tablespoon sesame oil
- 1/2 cup chopped scallions
Instructions
- Heat oil in a large skillet or wok over medium heat.
- Add the onion and cook, stirring often, until translucent.
- Add the garlic, ginger, and chicken to the pan and continue cooking for 2 minutes.
- Add the cauliflower to the skillet and season with 3 teaspoons (1 tablespoon) of soy sauce and chili paste. Stir well and cook for 3 minutes or until cauliflower has softened.
- Push the cauliflower rice to the side of the pan and crack the eggs into the empty space in the pan. Season with 1 teaspoon soy sauce and scramble.
- When eggs are cooked through, stir the eggs into the rice.
- Remove from the heat and stir in the scallions.
- Drizzle with sesame oil and serve.
Notes
Ham, bacon, or shrimp may be used in place of chicken.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 221Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 118mgSodium: 644mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 6gProtein: 15g
All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.
Danielle Hernandez says
How would this be prepared if using frozen cauliflower rice, using liquids. I have trouble gearing liquids and the moisture that comes out and I find the consistency is a bit hard to get down. It always ends up a mushy mess for me. Thank you!!
Karly Campbell says
Hi Danielle! I’m not sure what you mean by “using frozen cauliflower rice, using liquids?” I’d probably just go ahead and dump in frozen cauliflower and cook until warmed through before proceeding. I think it’ll work just the same.
Melanie says
Hello! I make this using frozen riced cauliflower. I microwave the bag for 4 to 5 minutes and let it cool a bit. Then I snip a corner off and wring as much liquid as I can out of the cauliflower. This achieves a drier, crispier rice texture. Hope this helps.
Lily Kyereboah says
This is awesome. It taste like Chinese fried rice . I used coconut aminos in place of the soy sauce. Thanks for this. You are the best.
Karly Campbell says
Thanks, Lily!
Julie says
I had cauliflower fried rice in a restaurant and it was watery and not at all rice-like. Does this recipe give a more rice like feel to the dish?
Karly Campbell says
Cauliflower will always be a bit more watery than traditional rice since it has a higher water content. However, I’ve done my best to really replicate the fried rice vibe here and I think it’s a very close imitation! 🙂
Margaret Losch says
Very disappointed that in order to view the recipe, I need to add an extension.
Karly Campbell says
Hi Margaret! You shouldn’t need to add anything to view the recipe. It’s right there on the page. Maybe try a different browser or device and see if that helps?
Stina says
Great recipe, though I do wish the shredded chicken was taken into account for the prep time/grand total time. It’s a bit misleading unless you happen to have a cup of shredded chicken on hand. For busy folks who may just glance quickly at the prep time/total time while planning for the evening, it can be a real drag. Something to consider for future recipes probably.
Karly Campbell says
Hi Stina! If the ingredients list calls for already prepped foods like cooked chicken or chopped broccoli or shredded cheese, the prep time won’t take into account doing those things. If the recipe called for chicken breasts and the steps called for cooking, the time involved would be accounted for. That’s a pretty standard style to use. 🙂
Michelle says
i’ve been off and on low carbing for years, but I’ve never really liked riced cauliflower so I’ve stayed away from it. However, I was really craving fried rice, so I decided to give it a try. This is by far the best low carb dish I’ve ever had. Very yummy! Thank you so much. I’ll be making this weekly from now on.
Karly Campbell says
So glad to hear that! 🙂
Brenda Strickland says
Omg I just made this!!! It’s wonderful!! It tastes exactly like what you would get in a restaurant. If I didn’t just make this myself I would have no idea it is cauliflower!! Wonderful!!
Amy Gonzalez says
Where are the sugars coming from?
Karly Campbell says
Likely from the vegetables. 🙂
Prue says
This was one of the best meals I have had in ages!! Added 1/2 cup mixed frozen veg *carrot, pea, bean, corn* and a couple more tbs of soy sauce but it was AMAZING!!! So much flavour. I also didn’t have chilli paste so used chilli seasoning and some chilli powder! So good!
Kate says
Absolutely delicious! I was so skeptical of this recipe because I hate cauliflower, but this is incredibly tasty. It’s quickly become a go-to Keto recipe for me!
Paul says
I approve.
Rena Sotallaro says
Cantt wait to try your recipes. They all sound awesome.
Sarah says
What is the fat, protein and carb in this dish?
Karly Campbell says
Nutrtition info is in the recipe card.
Sarah says
Your blog is great! Very informative, great recipes and well laid out. Thank you!
Amers says
Thank you for this recipe. I was craving Chinese food and this hit the spot. We love lot so of flavors and this had plenty.
Heather Harrington says
What is the protein count?
Jessica Kendall says
is it good reheated? like if I was going to take it for work and microwave it for lunch
Karly Campbell says
It’s better fresh, but we do reheat it as needed. 🙂
Christine says
Can you add in other veggies like peas or carrots while you’re cooking this?
Karly Campbell says
Yes, though it will affect the nutritional values/carb count.
Joeline says
Delicious!
Johnathan Smith says
Can you do this with shrimp?
Karly Campbell says
Definitely!