Chicken Cauliflower Fried Rice
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
A quick and healthy stir-fry featuring cauliflower rice, chicken, and vegetables, seasoned with soy sauce and sesame. Perfect for a low-carb meal.
Ingredients
- 3 large eggs whisked
- salt
- 1 cup green onions sliced
- 2 tbsp dark greens reserved
- 2 clove garlic minced
- 1/2 tbsp fresh ginger minced
- 4 cup cauliflower rice
- soy sauce
- 1/4 tsp red pepper flakes
- 1 lb chicken breast shredded or chopped into very small pieces
- 2 cup mixed vegetables
- 1/2 tbsp rice vinegar
- 2 1/3 tbsp Sesame seeds for garnish
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 239 mg
- Iron: 4.05 mg
- Magnesium: 92.1 mg
- Phosphorus: 501 mg
- Potassium: 933 mg
- Zinc: 3.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- salt
- 4 cup cauliflower rice
- soy sauce
- 1/4 tsp red pepper flakes
- 2 cup mixed vegetables
- 1/2 tbsp rice vinegar
Prepare
- Whisk 3 large eggs
- Slice 1 cup green onions
- 2 tbsp dark greens, reserved
- Mince 2 clove garlic
- Mince 1/2 tbsp fresh ginger
- 1 lb chicken breast, shredded or chopped into very small pieces
- 2 1/3 tbsp Sesame seeds, for garnish
Let's Cook
-
Step 1.
Heat 1 teaspoon sesame oil in a large skillet or wok over medium-high heat. Pour in the whisked eggs and cook without stirring until fully cooked on one side, about 15-30 seconds. Season with salt and flip in large pieces with a spatula. Cook until just cooked through on the other side, about 15 seconds, then transfer to a cutting board. Let cool slightly then roughly chop into small pieces. Return skillet to stove and pour in 1 tablespoon sesame oil over medium heat. Add green onion and cook, stirring frequently, until the green onions have softened, about 2 minutes. Add the ginger and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Season the chicken with plenty of salt, then add to skillet with onions, garlic, and ginger. Stir fry for 2 minutes or until chicken is mostly opaque. Add vegetables and cook, stirring regularly, until just becoming tender, about 2-4 minutes. Simmer until most of the liquid from cooking the vegetables evaporates, another minute or so. Add remaining 1 tablespoon sesame oil to the pan, then add the cauliflower rice and stir about 3-5 minutes or until rice begins to soften. Stir in cooked egg, soy sauce or coconut aminos, red pepper flakes, and rice vinegar; stir well and simmer until most liquid has evaporated. Spoon into serving bowls and garnish with remaining 2 tablespoons sliced green onions and sesame seeds.