1. Recipes

How to Make Cauliflower Chicken Fried Rice - A Step-by-Step Guide

Are you looking for a healthier alternative to traditional fried rice? Look no further than this delicious and nutritious Cauliflower Chicken Fried Rice recipe! Packed with vibrant flavors and wholesome ingredients, this dish is sure to satisfy your craving for Chinese takeout without the guilt. Plus, it's a great way to sneak in some extra veggies for those picky eaters in your life.

Not only is this Cauliflower Chicken Fried Rice recipe a great way to get more veggies into your diet...

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Ingredients

  • ¾ 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 ½ cups frozen peas and carrots
  • 2 eggs, beaten
  • ½ cup finely diced fresh pineapple
  • ¼ cup chopped peanuts (Optional)
  • 1 tablespoon rice vinegar

Information

  • Prep Time: 30 mins
  • Cook Time: 14 mins
  • Total Time: 44 mins
  • Servings: 4
  • Yield: 4 servings

  • Stir chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch together in a large bowl.
  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    389 cal.

    • Total Fat: 21g
    • Saturated Fat: 4g
    • Cholesterol: 137mg
    • Sodium: 1977mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 7g
    • Total Sugars: 12g
    • Protein: 29g
    • Vitamin C: 120mg
    • Calcium: 107mg
    • Iron: 3mg
    • Potassium: 1036mg

    Categories

    Chicken recipes
    Cauliflower recipes
    Fried rice recipes
    Healthy recipes
    Low carb recipes