Best 3 Chicken Cauliflower Fried Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken cauliflower fried rice is a healthy and delicious dish that is perfect for a quick and easy weeknight meal. It is made with cauliflower rice, which is a low-carb alternative to traditional rice, and chicken, which is a lean protein. The dish is also packed with vegetables, such as carrots, broccoli, and peas, which add flavor and nutrition. This dish is sure to please everyone at the table, and it can be easily customized to suit your own taste preferences.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN CAULIFLOWER "FRIED RICE"



Chicken Cauliflower

Provided by Katie Lee Biegel

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 medium head cauliflower, stem removed
3 teaspoons canola or vegetable oil
2 large eggs, lightly beaten
3 cloves garlic, minced
One 1-inch piece fresh ginger, peeled and grated
1 cup frozen mixed peas and carrots, thawed
1/4 cup thinly sliced scallions
1/4 cup plus 2 tablespoons low-sodium soy sauce, plus more for serving, optional
2 tablespoons sesame oil
2 cooked chicken breasts, diced (I used a rotisserie chicken)
Hot sauce, for serving, optional

Steps:

  • Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.
  • Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
  • As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.

SESAME CHICKEN CAULIFLOWER FRIED RICE RECIPE BY TASTY



Sesame Chicken Cauliflower Fried Rice Recipe by Tasty image

Here's what you need: cauliflower, chicken breast, peas, carrot, soy sauce, black pepper, eggs, sesame seed

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 8

1 head cauliflower
1 chicken breast, diced
1 cup peas
1 cup carrot
2 tablespoons soy sauce
2 teaspoons black pepper
3 eggs, beaten
2 tablespoons sesame seed

Steps:

  • Remove all leaves and cut the cauliflower into small florets.
  • Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
  • In a large saucepan over medium-high heat, cook the chicken until no pink is showing.
  • Add the peas, carrots, soy sauce, and black pepper.
  • Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the vegetables and chicken are incorporated evenly into the cauliflower.
  • Spread the rice towards the edge of the pan, creating a well in the center.
  • Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
  • Fold the eggs into the rice, then mix in the sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 318 calories, Carbohydrate 23 grams, Fat 12 grams, Fiber 8 grams, Protein 31 grams, Sugar 7 grams

CAULIFLOWER CHICKEN FRIED RICE



Cauliflower Chicken Fried Rice image

This is comfort food at its best, but so healthy and light compared to its rice-based counterpart. When making this recipe, make sure you have all the ingredients chopped, prepped, and ready as the final stir-fry comes together in 10 minutes!

Provided by Julie Hubert

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Rice

Time 44m

Yield 4

Number Of Ingredients 16

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
1 tablespoon rice vinegar

Steps:

  • 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 Facts : Calories 389 calories, Carbohydrate 25 g, Cholesterol 136.9 mg, Fat 21.3 g, Fiber 7.3 g, Protein 28.5 g, SaturatedFat 3.8 g, Sodium 1977.4 mg, Sugar 12.2 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling while you're cooking.
  • Cook the Cauliflower Rice Properly: To achieve the best texture, cook the cauliflower rice in a large skillet over medium-high heat, stirring constantly, until it's tender but still has a slight crunch. Don't overcrowd the skillet, or the cauliflower rice will steam instead of fry.
  • Use Fresh Vegetables: Fresh vegetables will give your fried rice the best flavor and texture. If you don't have fresh vegetables on hand, you can use frozen vegetables, but make sure to thaw them completely before cooking.
  • Add Protein: Feel free to add your favorite protein to this fried rice. Chicken, shrimp, tofu, or tempeh are all great options.
  • Season to Taste: Don't be afraid to adjust the seasonings to your liking. Add more soy sauce, fish sauce, or chili sauce if you want it more flavorful. You can also add a squeeze of lime juice or a sprinkle of fresh herbs for a brighter flavor.

Conclusion:

This chicken cauliflower fried rice is a delicious and healthy meal that's perfect for a quick and easy weeknight dinner. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So next time you're looking for a healthy and satisfying meal, give this recipe a try!

Related Topics