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Chicken Fried (Cauliflower) Rice has all the taste and none of the carbs, grains, fat and guilt of ordering takeout!

Chicken Fried (CAULIFLOWER) Rice

  • Author: Bailey Sissom
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


  • 1 Tbs olive oil
  • 3 carrots, diced
  • 1 small onion, diced
  • 1 lb. chicken breast, diced into 1" cubes
  • 5 TBS soy sauce/liquid amino, divided
  • 1 tsp cornstarch
  • 3 cups cauliflower, riced
  • 1 cup green peas, frozen
  • 1 tsp ginger, minced
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 2 eggs, scrambled and cooled


  1. FOR THE FRIED RICE: Heat olive oil over medium high heat in a wok or large skillet. When oil is hot, add carrots and onions. Cook until onions are translucent and carrots begin to soften, about 5 minutes. Add cauliflower and cooke 2-3 minutes. Add peas, ginger, rice vinegar, sesame oil, and 2 TBS of soy sauce. Stir frequently. Allow mixture to cook until cauliflower is tender.
  2. FOR THE CHICKEN: Combine raw diced chicken, cornstarch, and 3 TBS of soy sauce in a small mixing bowl. Stir to combine. Allow to marinade at least 5 minutes. In a medium skillet, over medium high heat, add the diced chicken (discard remaining marinating juices). Stir frequently. Allow chicken to cook until no longer pink, about 5-7 minutes. Set Aside.
  4. Into the wok or large skillet add the cooked diced chicken and scrambled eggs. Mix to combine. Serve immediately.