Cauliflower Chicken Fried Rice Recipe

Name: Cauliflower Chicken Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound skinless, boneless chicken breasts, cut into small cubes; 6 tablespoons soy sauce, divided; 1 tablespoon brown sugar; 2 teaspoons sesame oil, divided; 1 teaspoon cornstarch; 3 tablespoons vegetable oil; 5 scallions, chopped, light and dark green parts separated; 4 garlic cloves, minced; 1 (1 1/2 inch) piece fresh ginger, grated; 2 pounds cauliflower rice; 1 teaspoon kosher salt, divided; 1 1/2 cups frozen peas and carrots; 2 eggs, beaten; 1/2 cup finely diced fresh pineapple; 1/4 cup chopped peanuts (optional); 1 tablespoon rice vinegar

Servings: persons

3/4 pound skinless, boneless chicken breasts, cut into small cubes
6 tablespoons soy sauce, divided
1 tablespoon brown sugar
2 teaspoons sesame oil, divided
1 teaspoon cornstarch
3 tablespoons vegetable oil
5 scallions, chopped, light and dark green parts separated
4 garlic cloves, minced
1 (1 1/2 inch) piece fresh ginger, grated
2 pounds cauliflower rice
1 teaspoon kosher salt, divided
1 1/2 cups frozen peas and carrots
2 eggs, beaten
1/2 cup finely diced fresh pineapple
1/4 cup chopped peanuts (optional)
1 tablespoon rice vinegar

1
Stir chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch together in a large bowl.
2
Heat a wok or large saucepan over high heat. Swirl in 1 tablespoon vegetable oil. Spread chicken mixture in a single layer over the surface of the wok; cook for 1 minute. Flip and toss chicken. Spread out again; cook and stir for 2 minutes more. Transfer chicken to a plate.
3
Heat remaining 2 tablespoons vegetable oil in the wok over medium heat. Add light green part of the scallions, garlic, and ginger; cook and stir until fragrant and softened, 1 to 2 minutes.
4
Stir 4 tablespoons soy sauce, cauliflower rice, and 1/2 teaspoon salt into the wok. Cook until cauliflower starts to crisp, about 3 minutes. Stir peas and carrots into the wok. Cook, stirring occasionally, until warmed through, about 5 minutes.
5
Make a well in the center of the wok; pour in beaten eggs. Stir eggs with a spatula until scrambled, about 2 minutes. Stir in chicken, remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, dark green parts of the scallions, pineapple, peanuts, and rice vinegar.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 pound skinless, boneless chicken breasts, cut into small cubes, 6 tablespoons soy sauce, divided, 1 tablespoon brown sugar, 2 teaspoons sesame oil, divided, and more.

Yes, Cauliflower Chicken Fried Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Chicken Fried Rice

How did you like this recipe?

Frequently Asked Questions