Easy Chicken Fried Cauliflower Rice

Prep
5 Minutes

Cook
15 Minutes

Total
20 Minutes

Servings 
5

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Easy Chicken Fried Cauliflower Rice
Skip the Chinese takeout! We’ve got a recipe so good, you’ll toss the delivery menu for good! With this healthier homemade version of classic Chicken Fried Rice, we swap grains for cauliflower without skimping on flavor.

Easy Chicken Fried Cauliflower Rice

Ingredients

1/3

cup olive oil

6

cups frozen cauliflower rice (two 12 oz bags)

1

16 oz bag frozen stir fry vegetable mix

3

cloves garlic, minced (~1 T)

2

tsp fresh ginger, minced

2

cups cooked chicken (like rotisserie), chopped

3

T soy sauce

2

T rice vinegar 

1

T lemon juice 

2

eggs, scrambled

3

T green onions, sliced
Salt and pepper, to taste

Additional kitchen tools: a small food processor, wax paper, a sandwich bag, a rolling pin, and a heart shaped cookie cutter.

Steps

  1. Heat a couple tablespoons of olive oil in a large skillet on medium-high heat. 
  2. Add the frozen stir fry vegetable mix and cook for about 5 minutes, stirring occasionally. Then remove the vegetables from the pan and set aside.
  3. Add another couple tablespoons olive oil to the pan. Turn the burner up a little, stir fry the cauliflower rice for 7-10 minutes. Add salt and pepper to taste. Stir regularly but not too often because you know you’re on the right track when you start seeing toasty (but not burned) cauliflower bits as you stir.
  4. Once you’re getting toasty, turn the heat down to medium. Push some of the cauliflower to one side of the pan, add a tablespoon of olive oil, garlic and ginger to that spot. Let the aromatics release for 30-60 seconds and then stir them in with the rest of the cauliflower rice.
  5. Add the chicken and vegetables back to the pan and stir.
  6. Add the soy sauce, rice vinegar and lemon juice to the pan.
  7. Add salt and pepper to taste.
  8. Once everything is hot, pour the scrambled eggs into the bottom of the pan and stir to coat the fried rice. The eggs will cook very quickly.
  9. Once the eggs are visibly cooked, top with green onions and serve.
  • If your grocery store doesn’t carry frozen or fresh cauliflower rice, you can substitute fresh grated cauliflower.
  • You can substitute 16 oz of whatever frozen vegetables you like. We used a Japanese stir fry mix that had broccoli, snap peas, mushrooms, celery, carrots, red pepper, onions and water chestnuts,
  • Add a sprinkle of two of Chinese five-spice powder for extra warmth.
  • No rice vinegar? No problem! You can use apple cider vinegar as a substitute.

Nutrition Facts

Serving Size 1 1/2 cup

Amount Per Serving

Calories: 205

Calories from Fat 54

 

% Daily Value*

Total Fat 6g

10%

Saturated Fat 4g

20%

Trans Fat 0g

 

Cholesterol 107mg

36%

Sodium 400mg

17%

Total Carbohydrate 14g

5%

Dietary Fiber 14g

56%

Sugars 9g

 

Protein 23g

 

Vitamin A – N/A

Vitamin C – N/A

Calcium – N/A

Iron – N/A

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

 

Calories:

2,000

2,500

Total Fat

Less than

65g

80g

Saturated Fat

Less than

20g

25g

Cholesterol

Less than

300mg

300mg

Sodium

Less than

2,400mg

2,400mg

Total Carbohydrate

 

300g

375g

Dietary Fiber

 

25g

30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

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