Cauliflower Chicken Fried Rice

This cauliflower fried rice recipe is loaded with chicken and vegetables. This low carb entree has all the flavor of the real thing! Plus this healthy meal is ready in just 30 minutes!

Update: This recipe was originally published in 2017 and has been republished with all new photos.

If you’re craving chicken fried rice but want to keep it veggie-packed and low carb this is the recipe for you! This fast meal is a great way to feed the whole family on busy weeknights. It’s also a delicious option for one or two people because you can easily meal prep it for the week!

I appreciate a low carb moment when it’s done well. When cauliflower rice first gained popularity I was skeptical but the first time I experimented with it I was impressed. It’s an easy way to work extra veggies into a meal.

Using cauliflower rice in place of white rice or brown rice in chicken fried rice is one of the very best ways to increase your veggie intake without sacrificing flavor! In my version you’ll need riced cauliflower of course. You can find cauliflower rice in your grocery store and save yourself some time or use a blender or food processor to make your own.

Diced green beans, carrots, and onions give us our veggie fix! Green peas are also so good in here if you’d like to include them.

This recipe includes three eggs. Don’t you hate when you have to pick through fried rice to find the eggs? I do. More eggs please! I wanted the eggs to be a prominent part of this dish and they are.

Soy sauce is used to flavor regular fried rice and you can use it here too if you like. I really enjoy coconut aminos in place of soy sauce for a healthy swap. The flavor is remarkably similar but milder. And there’s a lot less salt! I use it as a marinade for everything these days.

Craving more cauliflower recipes? Try my Pineapple Cauliflower Rice, Mexican Chicken Fried Cauliflower Rice, Cajun Shrimp Cauliflower Rice, or Low Carb Chicken and Cauliflower Rice Soup.

Cauliflower Chicken Fried Rice Ingredients

• Olive oil or avocado oil: We’re sautéing the chicken and veggies in a little oil to get it perfectly tender.
• Chicken breasts: We’re using boneless skinless chicken breasts or boneless chicken thighs (if you’d prefer dark meat) in this rice. To save cooking time you can also purchase store-bought rotisserie chicken or leftover cooked chicken. These are great options to make your life even easier! Just add the cooked shredded chicken at the end.
• Green beans or green peas: Diced green beans add a bit of green and some crunch to this dish. Peas are another fun option. Both work great!
• Carrots: We’re dicing the carrots so you get some in every bite.
• White or yellow onion: You can use white onion or yellow onion in this easy entree.
• Minced garlic: You can mince your own garlic or use a jarred variety.
• Eggs: Eggs are essential to a good fried rice! We’re using three eggs so you’ll really notice them.
• Head of cauliflower or cauliflower rice: The key ingredient is of course cauliflower. Fresh or frozen cauliflower rice both work. I keep bags of riced cauliflower in my freezer so that’s what I usually use. No need to thaw the cauliflower rice before cooking. You’re welcome to pulse cauliflower florets (slice them right off the cauliflower head) in a food processor to create your own rice if you have the extra time.
• Coconut aminos or soy sauce: Coconut aminos is a great soy sauce substitute. It’s slightly sweet and contains a lot less sodium. Low sodium soy sauce also works well.
• Seasonings: Salt, garlic powder, and black pepper are the only seasonings you need to flavor this delicious entree.
• Green onion: Top with chopped green onion before serving.

How to Make Cauliflower Chicken Fried Rice

Add the oil to a large skillet and heat to medium-high heat.

Once the skillet is hot, add the raw chicken breasts. Sauté each chicken breast until browned and cooked through. Approximately 4 to 5 minutes per side. Remove the chicken from the pan and set aside.

Reduce to medium heat. In the same skillet (with all the juices and brown bits from cooking the chicken) add the onion. Cook for approximately 3-5 minutes until translucent.

Add green beans, carrots, and garlic to the skillet. I like to leave the green beans and carrots a little crunchy so I prefer to give them a quick saute for about 3 minutes. You can cook them longer if you want them soft.

In a separate bowl whisk the eggs then pour into the pan. Stir to quickly scramble eggs. They’ll cook quickly (maybe 2 minutes).

If creating your own cauliflower rice, start with a head of fresh cauliflower. Chop the cauliflower florets into large chunks and place in a high powered blender. Blend until cauliflower is the texture of rice. You want 2 cups of the cauliflower rice. If using store-bought cauliflower rice skip ahead to the next step.

Slice the cooked chicken into small pieces. Add the chicken, cauliflower rice, coconut aminos or soy sauce, salt, garlic powder, and black pepper to the skillet with the scrambled eggs and stir. Cover for 3-5 minutes and then remove from heat. The cauliflower rice cooks very quickly!

Add additional salt, pepper, and coconut aminos or soy sauce to taste. Garnish with green onions before serving.

How to Store Leftovers

I love to enjoy this easy cauliflower chicken fried rice for meal prep. Refrigerate in an airtight container for up to 3 to 4 days. Warm on the stovetop or in the microwave.

 

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