Can I use fresh cauliflower instead of frozen?u003cbr/u003e

Yes, you can make your own cauliflower rice if you prefer. Rice the cauliflower using a food processor or box grater. You can also purchase pre-made cauliflower rice. Keep in mind, fresh cauliflower may take slightly longer to cook than frozen.

How do I keep the cauliflower from getting mushy?u003cbr/u003e

To avoid mushy cauliflower rice, cook it over medium-high heat and avoid overcrowding the pan. Make sure to stir frequently, and don’t overcook it - you want it to have a rice-like-texture.

Can I use other protein options besides chicken?u003cbr/u003e

Yes! You can substitute the chicken with shrimp, beef, or even pork. Simply follow the same steps as you would for cooking the chicken.

Can I use regular rice instead of cauliflower rice?u003cbr/u003e

Yes, if you're not concerned about keeping it low carb, you can substitute regular white rice or brown rice. Just cook the rice separately and add it to the skillet when combining everything at the end. This is a great way to use up leftover rice.

Quick Chicken Fried Cauliflower Rice (Easy Recipe)

Description

Chicken Fried Cauliflower Rice is a quick, 30-minute low carb meal made in one pan. Riced cauliflower, marinated chicken, veggies and an amped up soy sauce combine to create a stir-fry that mimics traditional fried rice.

Ingredients

Scale

For the Chicken:

1 tbsp olive oil (or more as needed)
1 lb chicken breast, diced
1 tsp cornstarch
3 tbsp soy sauce

For the Chicken Fried Rice:

1 tbsp olive oil (or more as needed)
1 cup frozen sliced carrots
1 small onion, diced
3 cups frozen riced cauliflower
1 cup frozen peas
1 tsp fresh ginger, grated
1 tsp rice vinegar
1 tsp sesame oil
2 eggs

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Instructions

Marinate the Chicken: In a small mixing bowl, combine 1 lb diced chicken, 1 tsp cornstarch, and 3 tbsp soy sauce. Stir to coat the chicken evenly and let it marinate for at least 5 minutes before cooking.
Cook the Chicken: Heat 1 tbsp olive oil over medium-high heat in a large skillet or wok. Once the oil is hot, add the marinated chicken (discard any excess marinade). Cook the chicken, stirring frequently, until it’s cooked through. Remove the chicken from the skillet and set it aside.
Cook the Veggies and Cauliflower Rice: In the same skillet or wok, add more olive oil if needed, and toss in 1 cup frozen sliced carrots and 1 small diced onion. Cook until the onions are translucent and the carrots begin to soften. Add 3 cups frozen riced cauliflower and cook for a few more minutes.
Finish and Combine: Stir in 1 cup frozen peas, 1 tsp grated fresh ginger, 1 tsp rice vinegar, 1 tsp sesame oil, and 2 tbsp soy sauce. Push everything to one side of the skillet and crack the 2 eggs into the open space. Scramble them until cooked through, then stir them into the rest of the dish. Return the cooked chicken to the skillet and mix everything together until well combined and heated through. Serve immediately.

Notes

Vegetarian: Replace the chicken with tofu, chickpeas, or extra veggies like bell peppers or zucchini. Stir-fry the tofu or veggies in the same manner as the chicken for a plant-based alternative.

Keto: Swap the peas and carrots for lower-carb vegetables like green beans or broccoli to keep the carb count even lower, making it more keto-friendly.

Prep Time: 15
Cook Time: 15
Category: Easy Dinner
Method: Stovetop
Cuisine: Asian

Nutrition

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