Cauliflower “Fried Rice” with Chicken and Vegetables by Chef Jet Tila

Total Time
20 min
10 min
10 min
This recipe by Chef Jet Tila is a healthy spin on traditional fried rice and relies upon supermarket staples like precooked chicken and cauliflower rice to slash prep work. To make your own cauliflower rice, cut a head of fresh cauliflower into large chunks and "rice" it in a blender or food processor. Or do it manually using the large holes of a box grater. If you don't have fresh carrots and green beans, stir in a 1/2 cup of whichever fresh or frozen veggies you have on hand.


Canola oil

1 Tbsp

Garlic clove

2 clove(s), minced

Cooked boneless skinless chicken breast

¾ cup(s), chopped, or diced

Uncooked cauliflower rice

4 cup(s)


¼ cup(s), diced

Uncooked string beans

¼ cup(s), cut into pieces, sliced


1 large egg(s), scrambled

Soy sauce

2 Tbsp

Oyster sauce

2 Tbsp


1 tsp

Table salt

1 pinch(es), or to taste


2 medium, chopped

White pepper

1 pinch(es), or to taste


  1. Heat skillet or wok over high heat, then add 1 tbsp oil and garlic and sweat for about 30 seconds until fragrant. Stir in chicken and riced cauliflower, and cook for about 1 minute constantly stirring. Add the carrots and string beans and sauté for an additional minute until vegetables start to soften.
  2. Stir egg into the skillet and work into the fried rice. Using the back of a spatula or spoon, press the riced cauliflower into the egg, fold and repeat until the riced cauliflower is completely coated and heated through.
  3. Add soy sauce, oyster sauce, sugar, and a pinch of salt, while stirring to coat riced cauliflower.
  4. Taste and adjust seasonings if necessary, constantly stirring until heated through, about 1 more minute.
  5. Garnish with scallions and white pepper.
  6. Serving size: about a 1 rounded cup