Chicken Cauliflower Fried Rice

It is that time of the year when we tell ourselves that this is it, we are going to be healthier this year. I’ll humor you and start 2021 with this healthy, low carb, cauliflower fried rice recipe. Not only is it healthy, it is also super delicious, satisfying and easy to make.

I used to see riced cauliflower everywhere and wonder what the hype was. I don’t usually care for foods pretending to be something they are not and I feel like nothing can replace rice. But when I tried this, I was pleasantly surprised, and couldn’t stop eating. No, it doesn’t taste like rice, but it taste like an actual grain and I didn’t miss the rice. I was afraid it would be mushy, but it is not (unless you overcook it). And another great thing about cauliflower rice is that it absorbs flavors really really well. I have officially been swayed and I am now a cauliflower rice fan.

I know I have posted a taco meat recipe in the past using cauliflower rice but this recipe was the first cauliflower rice recipe I tried. Just like the other recipe, this one was also inspired by Tasty‘s cauliflower fried rice recipe. Since the taco meat and fried rice recipe, I’ve also made rice and beans and I plan to make more cauliflower rice recipes in the future.

Chicken Cauliflower Fried Rice

  • 1 cauliflower head
  • 1/2 to 1 pound chicken breast or skinless thighs, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 package frozen mixed veggies or chopped veggie of choice (peas, carrots, green beans, corn)
  • 2 tablespoons oil
  • 2 tablespoons soy sauce
  • Salt and pepper to taste
  • 2 eggs


Roughly break or chopped cauliflower (chop in quarters if using a grater). Using a food processor, pulse or if using a grater, grate cauliflower until it forms coarse grains.

Heat oil in a large pan on medium high heat. Sprinkle some salt over chicken then toss it in hot pan until they turn white. Add onions and cook until onions are translucent. Stir in garlic until fragrant then add mixed veggies. Cook until the vegetables are tender.

Add cauliflower rice and stir, then add soy sauce, pepper and salt if needed and stir. Let cook for about 3 to 4 minutes or until cauliflower rice is slightly softened.

Make a well in the middle of the pan. Crack eggs into the well and scramble keeping it in the middle of the pan until cooked. Incorporate the scrambled eggs with the cauliflower mixture then turn the fire off. Serve hot and enjoy!

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