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Cauliflower Chicken Fried Rice (30 Minute Healthy Takeout Twist) Recipe

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4.3 from 80 reviews

Cauliflower Chicken Fried Rice is a healthy and quick twist on traditional fried rice, using riced cauliflower instead of regular rice for a low-carb, nutrient-packed meal. This one-pan dish combines tender chicken, vegetables, and flavorful seasonings for a delicious homemade takeout alternative ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 medium head Cauliflower (or 4 cups riced cauliflower)
  • 2 tbsp Unsalted butter
  • 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 (optional, diced)
  • 1/4 cup Green peas (optional, fresh or frozen)
  • 2 large Eggs
  • 2 tbsp Coconut aminos
  • 1 tsp Toasted sesame oil
  • 3 medium Green onions (chopped)

Instructions

  1. Rice the cauliflower: Remove the leaves and stems from the cauliflower. Use a food processor with a grating attachment or a box grater to grate the cauliflower into rice-sized pieces.
  2. Cook the chicken: Heat 1 tablespoon of butter in a wok or large sauté pan over medium heat. Add the chicken pieces, season with salt and pepper, and sauté for 5-6 minutes until cooked through. Remove chicken from pan and set aside.
  3. Sauté vegetables: Return the pan to medium-high heat and add the remaining butter. Add the diced onion, minced garlic, and diced carrots. Cook for 4-5 minutes until onions are translucent and carrots soften. Add peas and cook for an additional minute.
  4. Cook the eggs: Whisk the eggs in a small bowl. Push the sautéed vegetables to the side of the pan. Pour eggs into the center and cook until barely scrambled.
  5. Add cauliflower and chicken: Mix in the riced cauliflower and cooked chicken. Sauté for 5 minutes until cauliflower is tender but not mushy.
  6. Finish with seasonings: Remove the pan from heat. Stir in the coconut aminos, toasted sesame oil, and chopped green onions. Season with additional salt and pepper to taste before serving.

Notes

  • For best texture, ensure cauliflower is chopped finely to resemble rice.
  • If using frozen peas, thaw before adding to the pan.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in a hot skillet or microwave for best results.
  • Freezes well for 2-3 months; thaw before reheating.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian-inspired
  • Diet: Low Carb

Find it online: https://recipesvibe.com/cauliflower-chicken-fried-rice-30-minute-healthy-takeout-twist-recipe/