Chicken and Egg Cauliflower Fried Rice

Riced cauliflower, cooked chicken, vegetables, and scrambled eggs make a skillet meal finished with soy sauce and sesame oil.

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Start with dry cauliflower

Small, evenly sized cauliflower pieces cook quickly. Drain or pat away moisture before they reach the skillet, and cook in batches if necessary so they fry rather than steam.

Use cooked chicken safely

This is a good use for refrigerated cooked chicken. Heat it thoroughly in the skillet, and add the sesame oil and green onions at the end for their aroma.

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Chicken and Egg Cauliflower Fried Rice

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Riced cauliflower, cooked chicken, vegetables, and scrambled eggs make a skillet meal finished with soy sauce and sesame oil.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 People
Course: Dinner, Lunch, Main Course
Cuisine: Asian American
Ingredients Equipment Instructions Nutrition Notes

Ingredients
  

  • 1 lg Cauliflower head
  • 2 tbsp Extra virgin olive oil
  • 1 Yellow Onion Fine dice
  • 1 Clove Garlic Minced
  •  
    ¼ tsp Ginger, fresh Minced
  •  
    3 oz Frozen peas and carrots
  •  
    1 cup Chicken Cooked & Shredded
  •  
    1 tbsp Chili paste
  • 2 lg Egg
  • 5 tsp Soy sauce Divided
  • 1 tsp Sesame oil
  • 2 Green Onions individual stalks, thinly sliced

Equipment

1 Food processor
1 Non-Stick Skillet

Instructions
 

  1. Cut the cauliflower into florets and pulse in a food processor in batches until rice-sized; stop before it becomes a paste. Pat dry if wet. Beat the eggs with 1 teaspoon of the soy sauce.
  2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Scramble the eggs until set, then transfer them to a plate.
  3. Add the remaining olive oil to the skillet. Cook the diced onion for 3–4 minutes, then stir in the garlic and ginger for about 30 seconds. Add the frozen peas and carrots and cook for 2–3 minutes.
  4. Raise the heat to medium-high. Add the cauliflower rice and stir-fry for about 5–8 minutes until tender and excess moisture has evaporated. Work in batches if the pan is crowded.
  5. Stir in the cooked chicken, chili paste, and remaining 4 teaspoons soy sauce. Cook, stirring, until the chicken is hot throughout and reaches 165°F. Fold the scrambled eggs back in, then remove from the heat and add the sesame oil and sliced green onions.

Nutrition

Serving: 12ozCalories: 254kcalCarbohydrates: 20gProtein: 20gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 124mgSodium: 1156mgPotassium: 1027mgFiber: 6gSugar: 6gVitamin A: 2288IUVitamin C: 109mgCalcium: 91mgIron: 2mg

Notes

Use fully cooked chicken. This is cauliflower cut into rice-sized pieces; no dry rice is needed. Chili pastes vary in heat and salt, so start with less if preferred. The green onion amount is 2 individual stalks, with more optional for serving. Contains egg, soy, and sesame; regular soy sauce commonly contains wheat. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F.

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