Chicken Cauliflower "Fried Rice" by Katie Lee Biegel

2 - 5
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
If you've never made your own cauliflower rice, you'll be amazed how quick and simple it is to make! This recipe uses about 4 cups of the rice. If you have any leftover, save it for another use such as a grain bowl or smoothie.


Uncooked cauliflower

1 head(s), medium, stem removed

Canola oil

1 Tbsp, or vegetable oil


3 item(s), large, lightly beaten

Garlic clove

3 clove(s), minced

Ginger root

1 piece(s), 1-inch, peeled, grated

Frozen peas and carrots

1 cup(s), thawed

Uncooked scallion(s)

¼ cup(s), thinly sliced

Low sodium soy sauce

6 Tbsp, plus more for serving (optional)

Sesame oil

2 tsp

Skinless original seasoning rotisserie chicken breast

8 oz, diced

Hot sauce

4 splash(es), or to taste (optional)


  1. Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. You'll need 4 cups of cauliflower rice.
  2. Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
  3. As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.
  4. Serving size: 1/4 of the recipe