Healthy Recipe: Chicken Cauliflower Fried Rice

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.

Rice the cauliflower using a food processor until it resembles grains.

Heat cooking oil in a large skillet over medium-high heat until shimmering.

Add diced chicken breast to the skillet and cook until browned and cooked through, about 5-7 minutes.

Remove chicken from the skillet and set aside.

In the same skillet, add garlic and ginger, sautéing until fragrant, about 30 seconds.

Add carrots and peas, cooking until tender, about 3-4 minutes.

Push the vegetables to the side of the skillet and crack eggs into the empty space.

Scramble the eggs until fully cooked, then mix with the vegetables.

Add riced cauliflower to the skillet, stirring to combine with the eggs and vegetables.

Pour in soy sauce and sesame oil, mixing well to ensure even distribution.

Return the cooked chicken to the skillet, stirring to combine.

Season with black pepper and red pepper flakes to taste, cooking for an additional 2-3 minutes.

Garnish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens