Chicken Cauliflower Fried Rice
This Chicken Cauliflower Fried Rice is a healthier alternative to classic fried rice. Made with chicken, cauliflower rice, and fresh vegetables, it’s a delicious dinner the whole family will love.
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Healthy dinner recipes like this Cauliflower Chicken Fried Rice are what I like to put on the table. Delicious flavors, protein, and veggies all in one bowl. If you are into cauliflower check out this Keto Cheeseburger Casserole which features a cheesy mashed cauliflower base. Yum! Check out all of our Healthy Main Dishes for inspiration.
IN THIS POST: Everything you need to make Chicken Cauliflower Fried Rice
Ingredients for this recipe
- cauliflower *or use already riced cauliflower*
- toasted sesame oil
- eggs – organic free range
- garlic – fresh cloves, minced
- onion, carrots, celery, red bell pepper – all chopped
- chives – green onions or snow peas work too for a nice pop of green
- sea salt and pepper
- coconut aminos – you can also use tamari or soy sauce but watch the label for a gluten-free variety
- cooked chicken breast – cut into cubes
Instructions
Start by cutting the cauliflower into florets. Use a sharp knife and slice the florets from the core.
Next, working in batches, pulse the florets in a food processor until they resemble the size and shape of traditional rice.
Then, set a large skillet over medium heat and add a tablespoon of toasted sesame oil. Once it has warmed, scramble the eggs in the skillet.
Once they are cooked, transfer them to a chopping board and give them a quick, rough chop, and set them aside.
Next, wipe out the pan, add another tablespoon of the toasted sesame oil, and return the skillet to medium heat.
Stir-fry the onion, carrots, celery, and bell peppers until crisp-tender, then add the garlic and stir for another minute.
Add the riced cauliflower and stir very well.
Lower the heat to medium-low, cover the skillet and cook until the cauliflower is tender.
Finally, uncover the skillet and stir in the chopped eggs, chives, bite-sized pieces of chicken, and coconut aminos into the cauliflower mixture.
Serve warm and pat yourself on the back for skipping the takeout – and the carbs!
This high-protein keto recipe tastes just as delicious.
FAQs, Tips, and Substitutions
- Does cauliflower actually taste like rice? Not exactly, but it does take on the flavor of your other ingredients and seasonings which is perfect with this recipe.
- Store any leftovers in the fridge in an airtight container for up to 2 days. This dish reheats really well so enjoy the leftovers for lunch the next day.
- If you don’t have a food processor a box grater also works for making the cauliflower rice.
- TIP! Save the steps of cutting and processing the cauliflower florets into rice by purchasing pre-made cauliflower rice. It is available in most grocery stores in the produce section.
- If you don’t have any leftover cooked chicken use rotisserie in this recipe.
- Watching your salt intake? Try this homemade low-sodium soy sauce substitute recipe.
More low-carb recipes
- Chicken Cauliflower Casserole
- How to Make Parmesan Zucchini Chips – Quick + Easy Recipe
- Keto Peanut Butter Cookies
- Mashed Cauliflower with Roasted Garlic and Olive Oil
- Zucchini Pizza Bites with Simple Ingredients
**This recipe was originally posted on May 4, 2015, updated on February 28, 2019, and updated again on March 19, 2023.**
If you’ve tried this keto cauliflower fried rice recipe, please rate it and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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As an Amazon Associate, I earn from qualifying purchases.
Chicken Cauliflower Fried Rice
Ingredients
- 3 cups cauliflower rice *1 small head of cauliflower
- 1 tbsp + 1 tsp. toasted sesame oil
- 2 large eggs, beaten
- 3 cloves garlic, minced
- ½ cup diced onion
- ¼ cup each of diced carrots, celery, and red bell pepper
- 3 tbsp chopped chives
- 3 tbsp coconut aminos *or soy sauce
- 3 cups cooked and chopped chicken
Instructions
- Cut the cauliflower into florets. Working in batches, pulse the florets in a food processor until they resemble the size of rice. Set aside.
- In a large skillet heat 1 teaspoon of toasted sesame oil over medium heat. Scramble the eggs, then transfer them to a chopping board and give them a quick, rough chop. Set aside.
- Wipe out the skillet, add a tablespoon of toasted sesame oil and return to the medium heat. Sauté the onion, carrots, celery, and peppers until crisp-tender, about 3-4 minutes.
- Add the garlic and stir for another minute.
- Add the cauliflower rice and stir very well. Lower the heat to medium-low, cover the skillet, and cook until the cauliflower is tender about 5-8 minutes.
- Uncover the skillet and stir in the chopped eggs, chives, cooked chicken, and coconut aminos.
- Serve warm.
Video
Notes
- Store any leftovers in the fridge in an airtight container for up to 2 days. This dish reheats really well so enjoy the leftovers for lunch the next day.
- If you don’t have a food processor a box grater also works for making the cauliflower rice.
- TIP! Save the steps of cutting and processing the cauliflower florets into rice by purchasing pre-made cauliflower rice. It is available in most grocery stores in the produce section.
- If you don’t have any leftover cooked chicken use rotisserie in this recipe.
- Watching your salt intake? Try this homemade low-sodium soy sauce substitute recipe.