Guys, I’m really excited to share this Chicken Cauliflower Fried Rice recipe with you. Not only is it a sneaky way to add in more veggies into your diet, it’s a great way to, well, eat more fried rice.
Because fried rice is pretty awesome, if you ask me.
While you could make your typical fried rice more healthy just by subbing brown rice for white rice, I like taking it another step further on the wild side and turning cauliflower into rice.
I know, I’m quite wild. Watch out.
If you’ve never made homemade cauliflower rice before, it’s pretty much a game changer. It totally mimics the look and feel of white rice, but has so much more fiber and nutrients and way less carbs, too. To make it, you can either use a cheese grater or a food processor.
I like to add diced chicken and scrambled egg into this cauliflower fried rice recipe, but you can easily just leave those out if you’re looking to keep it vegan or go vegetarian.
Both are good, but I prefer mine with the chicken and egg.
Seriously though, let’s take a moment to discuss how crazy awesome cauliflower is. It’s such a sneaky vegetable that can be added to so many recipes. For example, here are some yummy ones you should totes try:
- Slow Cooker Chicken Burrito Bowls
- Cauliflower Pizza Crust
- Cauliflower Cheese Sauce
- Cauliflower “Mashed Potatoes”
- Cauliflower Gratin
All of these are great cauliflower recipes that we very much love and have enjoyed a ton of times.
So, next time you’re thinking about ordering take out fried rice, try this 25 minute chicken cauliflower fried rice and skip all the unnecessary grease, carbs, and money.
Heck, if you wanna go crazy, make yourself this Beef With Broccoli, too! Talk about a tasty #makeithealthy meal!
25 Minute Chicken Cauliflower Fried Rice
- 2 tbsp. sesame oil, divided
- 2 boneless, skinless chicken breasts
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 1 lg. head cauliflower
- 2 carrots, finely diced
- 1 cup frozen edamame
- 2 cloves garlic, minced
- 5 stalks green onion, sliced
- 3 tbsp. low sodium soy sauce
- 1 tbsp. peanut butter
- 1 tsp. chili paste
- 2 eggs
- Heat a large pan over medium-high heat and add some sesame oil.
- Season the boneless, skinless chicken breasts with kosher salt and pepper, then place into the hot oil.
- Cook for 4-6 minutes per side, turning occasionally, or until the chicken is cooked through.
- Once it’s cooked through, remove from the pan, dice into bite-size pieces, and set aside.
- To make the cauliflower rice, grate a head of cauliflower using a kitchen grater (or you can also use a food processor).
- Once you’ve grated all the cauliflower, add to that same pan, adding a little more sesame oil if needed.
- Cook the cauliflower rice over med-high heat until tender. Then, remove from the pan and set aside.
- Add the diced carrots into the empty pan and cook until they’re mostly tender, followed by the low sodium soy sauce, peanut butter, and chili paste and stir to combine.
- Add the frozen edamame, minced garlic, and sliced green onions, and cook until heated through. Return the cauliflower rice and diced chicken back to the pan, and stir to incorporate.
- Push the fried chicken cauliflower rice mixture to one side of the skillet and pour the eggs into the empty side of the pan and then scramble. Once the eggs are mostly scrambled, break up with a spatula and combine with the rice mixture.
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