How To Make Cauliflower Chicken Fried Rice
This cauliflower fried rice has all the flavors of regular chicken fried rice without the extra carbs. It’s loaded with vegetables and rich in protein.
Cut the florets from the cauliflower leaving most of the stem behind. Pulse half at a time in a food processor into fine bits, just a bit larger than couscous.
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.
Heat ½ tablespoon of olive oil and ½ tablespoon of sesame oil in a large 12-inch fairly deep non-stick skillet or wok over medium-high heat.
Add in chicken and cook, tossing occasionally, for about 6 minutes until cooked through. Transfer to a plate.
Add 1 tablespoon of olive oil and ½ tablespoon of sesame oil to now-empty skillet, set over medium-high heat. Add in green onions, ginger, and garlic, and saute for 20 seconds.
Add in cauliflower rice and saute for 3 minutes. Add in peas and carrots and saute for about 3 minutes until heated through.
Push mixture to the edges of the pan. Add last ½ tablespoon of sesame oil to center, then add eggs and scramble and cook just until set.
Return chicken to pan. Pour soy sauce over everything then toss and cook for 1 minute longer.
Serve warm with green onions, peanuts, and Sriracha.
- Calories: 571.76kcal
- Fat: 31.49g
- Saturated Fat: 6.80g
- Trans Fat: 0.13g
- Monounsaturated Fat: 14.53g
- Polyunsaturated Fat: 7.83g
- Carbohydrates: 34.03g
- Fiber: 12.13g
- Sugar: 13.05g
- Protein: 42.47g
- Cholesterol: 212.07mg
- Sodium: 1021.30mg
- Calcium: 158.97mg
- Potassium: 1640.46mg
- Iron: 4.88mg
- Vitamin A: 631.87µg
- Vitamin C: 159.23mg
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