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A vibrant serving of Chicken Cauliflower Fried Rice with chicken pieces, colorful vegetables, and egg, garnished with scallions and sesame seeds on a sage green plate.

Chicken Cauliflower Fried Rice

A fast, flavorful, and healthy low-carb Chicken Cauliflower Fried Rice that’s loaded with fresh vegetables, tender chicken, and a savory sauce—all in just one pan!
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Course: Dinner, Lunch, Main Course
Cuisine: Asian-Inspired, Healthy
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head of cauliflower (or 4 cups riced cauliflower)
  • 2 Tbsp unsalted butter (or olive oil for dairy-free)
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup carrots, diced (optional)
  • 1/4 cup green peas, fresh or frozen (optional)
  • 2 large eggs, whisked
  • 2 Tbsp coconut aminos (or low-sodium soy sauce)
  • 1 tsp toasted sesame oil
  • 3 medium green onions, chopped (plus more for garnish)

Equipment

  • Large wok or sauté pan
  • Food processor or box grater
  • cutting board and knife
  • Whisk
  • spatula or wooden spoon

Method
 

  1. Remove leaves and stem from the cauliflower. Use a food processor with a grating attachment or a box grater to rice it. Set aside.
  2. Heat 1 tablespoon butter in a large pan over medium heat. Add chicken, season with salt and pepper, and cook for 5–6 minutes until golden and cooked through. Remove and set aside.
  3. Add remaining butter to the same pan. Sauté onion, garlic, and carrots for 4–5 minutes. Add peas and cook 1 more minute.
  4. Push veggies to one side. Pour whisked eggs into the empty side of the pan and scramble until just set.
  5. Return chicken and add cauliflower rice. Stir everything together and sauté for 5 minutes until cauliflower is tender but not mushy.
  6. Turn off the heat. Stir in coconut aminos, sesame oil, and most of the green onions. Garnish with remaining green onions and sesame seeds. Serve hot.

Notes

Use pre-riced cauliflower for convenience. Chicken thighs can be used for a juicier texture. For a spicier version, add chili flakes or sriracha. For vegan, omit chicken and egg, and substitute with tofu.