15 Minutes Cauliflower Chicken Fried Rice

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos is lower in sodium and suitable for paleo diets.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and more versatile.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables are often cheaper and convenient.

Grate cauliflower using a box grater or food processor until it resembles rice.

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

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

Remove chicken from skillet and set aside.

In the same skillet, add diced carrots and cook until softened, about 3-4 minutes.

Add garlic and ginger, cooking until fragrant, about 1 minute.

Stir in the cauliflower rice and cook for 5-7 minutes, stirring occasionally.

Add peas and cooked chicken back to the skillet, mixing well.

Push the mixture to one side of the skillet and crack an egg into the empty side, scrambling it until cooked.

Combine the egg with the rice mixture, stirring to incorporate.

Add soy sauce, sesame oil, black pepper, and red pepper flakes, mixing well to combine.

Cook for an additional 2-3 minutes, allowing flavors to meld.

Garnish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens