Cut the carbs and greasy take-out and still get your chicken fried rice fix with this 25 minute chicken cauliflower fried rice recipe. Cauliflower fried rice is a delicious, easy, and healthy fried rice substitute!
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.
Serve hot, topped with sliced green onions, if desired.
Notes
Nutritional info provided is for 2 cups of the cauliflower rice, which is one meal.