Chicken & Cauliflower Fried Rice
5
Points®
Total time: 25 min • Prep: 0 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This Chicken & Cauliflower Fried Rice is a lighter take on a classic fried rice and a great way to add more veggies to your diet in a fun and flavourful way. Cauliflower rice can easily be made at home with a food processor, and many grocery stores now carry it pre-made in the produce or frozen section.
Ingredients
Uncooked cauliflower
1 head(s), medium
Scallions
2 small
Hot sauce
1 drop(s), Variable
Sesame seeds
½ tsp(s)
TruLOCAL Boneless skinless chicken breast
6 breast(s), diced
Coconut oil
1 tbsp(s)
Garlic
3 clove(s), large, minced
Ginger root
1 piece(s), grated
Scallions
3 medium, diced
Carrots
1 medium, peeled and diced
Frozen green peas
3 cup(s), fresh or frozen
Gluten free soy sauce
3 tbsp(s), or tamari or coconut aminos
Sesame oil
2 tbsp(s)
Egg
2 pound(s), whisked
Instructions
1
Cut cauliflower into chunks and add to a food processor to make cauliflower rice.
2
In a skillet on medium heat, add coconut oil and add diced chicken and cook for 4-5 minutes until cooked through. Remove from pan and set aside.
3
In the same pan, add whisked eggs and scramble gently. You want to leave them a little soft and runny as they will be heated again later. Remove from pan and set aside.
4
In the same pan, add spring onions and carrots and sautee for 2-3 minutes until tender. Add ginger and garlic and cook for another 1-2 minutes until fragrant.
5
Add cauliflower rice to the pan and cook for another 2-3 minutes for help soften the cauliflower. Add chicken and peas to the pan, and stir through to combine.
6
As the cauliflower mixture cooked, combine soy sauce and sesame oil in a small dish and whisk together. Pour into the pan and stir to ensure it is well incorporated with the cauliflower rice.
7
Stir the scrambled eggs back into the mixture, and season to taste as needed.
8
Garnish with extra spring onions, sesame seeds and hot sauce to serve.
9
Enjoy!
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