Cauliflower Chicken Fried Rice recipe

All Recipes Fruits and Vegetables Vegetables Cauliflower Rice

Ingredients

¾ pound skinless, boneless chicken breasts, cut into small cubes
6 tablespoons soy sauce, divided
1 tablespoon brown sugar
2 teaspoons sesame oil, divided
1 teaspoon cornstarch
3 tablespoons vegetable oil
5 scallions, chopped, light and dark green parts separated
4 garlic cloves, minced
1 (1 1/2 inch) piece fresh ginger, grated
2 pounds cauliflower rice
1 teaspoon kosher salt, divided
1 ½ cups frozen peas and carrots
2 eggs, beaten
½ cup finely diced fresh pineapple
¼ cup chopped peanuts
1 tablespoon rice vinegar

Nutrition Info

389 calories
carbohydrate: 25 g
cholesterol: 136.9 mg
fat: 21.3 g
fiber: 7.3 g
protein: 28.5 g
saturatedFat: 3.8 g
servingSize: -
sodium: 1977.4 mg
sugar: 12.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch together in a large bowl.

  2. Heat a wok or large saucepan over high heat. Swirl in 1 tablespoon vegetable oil. Spread chicken mixture in a single layer over the surface of the wok, cook for 1 minute. Flip and toss chicken. Spread out again, cook and stir for 2 minutes more. Transfer chicken to a plate.

  3. Heat remaining 2 tablespoons vegetable oil in the wok over medium heat. Add light green part of the scallions, garlic, and ginger, cook and stir until fragrant and softened, 1 to 2 minutes.

  4. Stir 4 tablespoons soy sauce, cauliflower rice, and 1/2 teaspoon salt into the wok. Cook until cauliflower starts to crisp, about 3 minutes. Stir peas and carrots into the wok. Cook, stirring occasionally, until warmed through, about 5 minutes.

  5. Make a well in the center of the wok, pour in beaten eggs. Stir eggs with a spatula until scrambled, about 2 minutes. Stir in chicken, remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, dark green parts of the scallions, pineapple, peanuts, and rice vinegar.

Recipe Yield

4 servings

Recipe Note

This is comfort food at its best, but so healthy and light compared to its rice-based counterpart. When making this recipe, make sure you have all the ingredients chopped, prepped, and ready as the final stir-fry comes together in 10 minutes!

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