Quick and easy cauliflower fried rice with chicken is a delicious, colorful and flavorful low-carb dinner that comes together in just 20 minutes!
Last week, I shared my easy cauliflower rice, which is great as a low-carb side dish. (Especially if you are doing a low-carb, paleo or whole 30 type of diet.)
And while I don't follow any of those eating styles, I love the stuff and love subbing it in for regular rice.
It's a great way to get in some more veggies!
Today's recipe for quick and easy cauliflower fried rice with chicken is one of my favorite ways to use cauliflower rice and to make it into the main dish.
We've got the cauliflower, peas and carrots, eggs (optional, but I love them in my fried rice) and some chicken all mixed in together.
It comes together in just 20 minutes and is so flavorful and satisfying!
You'll be going in for forkful after forkful and angling to get a piece of everything in each bite. (I love that!)
Or maybe you're diving in with chopsticks if you're cool and talented like that. I am not.
Regardless, this quick and easy dinner is perfect for a busy weeknight and it's one everyone digs into. Plus, it's so healthy, you can't help but feel good about it!
You should also check out quick and easy chicken fried rice, spicy pork fried rice and quinoa fried rice if you're like me and can't get enough! And this veggie fried rice is a great side dish or vegetarian main.
Recipe Notes:
Oil: Sesame oil is used a lot in Asian cooking and you'll frequently see it as more of a finishing oil than a cooking oil. I like how it perfumes this dish subtly with the flavors without being too strong. If you don't have any, don't worry, you can just sub olive oil or canola oil. Or even butter or coconut oil.
Chicken: You could leave out the chicken if you wanted to make this vegetarian. (Mushrooms or tofu would be a tasty add-in to give it more heft.)
Seafood: Or you can substitute shrimp for the chicken. It would be great with this fried rice as well!
Soy sauce: You can also make this gluten-free, paleo and whole-30 compliant if you use a soy sauce substitute such as tamari or coconut aminos, depending on your needs.
Spicy: If you want to add a spicy kick to this fried rice, I love adding 1-2 tablespoons of spicy Asian chili garlic sauce. You could also add a couple of teaspoons or sriracha to give it some heat.
Extra veggies would be great to add in here as well! You could use some finely chopped broccoli, bell pepper, snow peas or even wilted greens like spinach or Swiss chard. Just make sure the vegetables are chopped small and get cooked until tender.
Oh, and because I know some of you will want or need to substitute raw chicken breasts in place of the leftover/rotisserie chicken, I wanted to let you know how you can do that.
First, cut the chicken breasts into small, bite-sized pieces. Then, heat some extra virgin olive oil in the skillet and add the chicken.
Cook until the chicken pieces are browned on all sides and nearly cooked through. Then just move the chicken over to the sides of the pan, add some sesame oil in the middle, and proceed with the recipe as written.
I hope you give this easy cauliflower fried rice with chicken a try. It's such a quick weeknight dinner that the whole family will love! That's a win in my book!
(Tag me on Instagram or leave a comment below if you make it; I love hearing from you guys!)
Enjoy!
XO,
Kathryn
Cauliflower Fried Rice with Chicken
Ingredients
- 1 small head of cauliflower
- 2 tablespoons sesame oil, see notes
- 1 small white onion, chopped
- 1 ½ cups frozen peas and carrots
- 2 cloves garlic, minced
- 2 large eggs
- 1 ½ cups shredded or diced cooked chicken
- ¼ cup soy sauce, plus extra for serving (or use tamari or coconut aminos)
Instructions
- Prepare cauliflower rice. Rinse and pay cauliflower dry and cut into large chunks. Add to a food processor, working in 2-3 batches. Pulse until the cauliflower is broken down and resembles rice pieces, about 10-15 pulses. (If you have a chunk that's left, you can just remove it and add it to the next batch.) Transfer the cauliflower rice to a bowl and continue with the remaining batches.
- Heat sesame oil in a large skillet over medium heat.
- Add onion and sauté for 3-4 minutes, until softened. Add peas and carrots (it's fine to add them frozen) and garlic. Stir until tender, an additional 2-3 minutes.
- Crack the eggs into the pan and stir until scrambled and mixed with the vegetables.
- Add chicken, cauliflower rice and soy sauce to the pan. Stir until everything is well combined and heated through, about 2-3 more minutes.
- Serve with extra soy sauce if desired.
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Notes
Nutrition
Looking for more yummy low-carb recipes? I've got you.
Try this easy chicken satay with zoodles and mushrooms or this pork and broccoli slaw stir fry for more Asian style dinners.
Or check out these family friendly faves: Healthy chicken and zucchini skillet with corn and one-pot low-carb leftover chicken with spinach.
Robin says
This was very good My husband loved it. We will make this a regular meal.
Kathryn Doherty says
I'm so happy to hear that Robin! Thanks so much for sharing!
Kasey says
How much is one serving?
Kathryn Doherty says
One serving is 1/4 of the total recipe. (I don't have an exact measurement of cups.) Hope that helps!