25 Minute Chicken Cauliflower Fried Rice | A Sweet Pea Chef

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium and gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used for frying.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are less expensive.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Edamame is a protein-rich alternative, while mixed veggies are cost-effective.

Heat a large pan over medium-high heat and add sesame oil.

Season the boneless, skinless chicken breast with kosher salt and black pepper.

Place the chicken into the hot oil and cook for 4-6 minutes per side, turning occasionally, until cooked through.

Remove the chicken from the pan and dice into bite-sized pieces, then set aside.

Grate a head of cauliflower using a kitchen grater or food processor.

Add the grated cauliflower to the same pan, adding more sesame oil if needed, and cook over medium-high heat until tender.

Remove the cauliflower rice from the pan and set aside.

Add diced carrots to the empty pan and cook until mostly tender.

Add low-sodium soy sauce, peanut butter, and chili paste to the carrots and stir to combine.

Add frozen edamame, minced garlic, and sliced green onions to the pan and cook until heated through.

Return the cauliflower rice and diced chicken to the pan and stir to incorporate.

Push the mixture to one side of the skillet and pour beaten eggs into the empty side.

Scramble the eggs until mostly cooked, then break them up with a spatula and combine with the rice mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens