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Protein Packed Chicken Fried Cauliflower Rice - A Fast, Satisfying Weeknight Favorite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 to 1.25 pounds boneless, skinless chicken breast or thighs, diced small
  • Cauliflower rice: 4 cups (about 1 medium head riced or two 12-oz bags)
  • Eggs:2 large, lightly beaten
  • Vegetables: 1 cup frozen peas and carrots, 1 small onion (diced), 2 cloves garlic (minced), 1 cup chopped bell pepper (optional), 2 green onions (sliced)
  • Oil: 2 tablespoons avocado or sesame oil (divided)
  • Sauce: 3 tablespoons low-sodium soy sauce or tamari, 1 tablespoon oyster sauce (optional but great), 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 teaspoon honey or maple syrup, 1/4 teaspoon white or black pepper
  • Seasonings: Pinch of red pepper flakes (optional), salt to taste
  • Garnish: Extra sliced green onions and sesame seeds

Method
 

  1. Prep the cauliflower rice. If using fresh cauliflower, pulse florets in a food processor until they resemble rice. Keep it slightly coarse to avoid mush. If using frozen, thaw and pat dry to reduce moisture.
  2. Mix the sauce. In a small bowl, whisk soy sauce, oyster sauce, sesame oil, rice vinegar, honey, and pepper. Set aside.
  3. Cook the chicken. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add diced chicken, season lightly with salt and pepper, and cook until browned and cooked through, 5–7 minutes. Remove to a plate.
  4. Scramble the eggs. Reduce heat to medium. Add a little more oil if needed. Pour in the beaten eggs and scramble until just set. Transfer to the plate with the chicken.
  5. Sauté aromatics and veggies. Add remaining oil. Cook onion 2–3 minutes until translucent. Stir in garlic for 30 seconds. Add peas and carrots (and bell pepper if using). Cook until warmed and slightly tender.
  6. Add the cauliflower rice. Increase heat to medium-high. Stir in cauliflower rice and a pinch of salt. Spread it out and let it cook undisturbed for 1–2 minutes to drive off moisture, then stir. Repeat for 5–7 minutes until steam subsides and the “rice” is tender with a little bite.
  7. Combine and season. Return chicken and eggs to the pan. Pour in the sauce and toss well so everything is coated. Stir in red pepper flakes if you like heat. Cook 1–2 minutes to let flavors come together.
  8. Finish and serve. Turn off heat. Fold in sliced green onions. Taste and adjust with a splash more soy sauce, a dash of vinegar, or a pinch of salt. Garnish with sesame seeds and serve hot.