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Easy Low-Carb Cauliflower Fried Rice with Chicken

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A quick and healthy low-carb cauliflower fried rice with tender chicken, fresh veggies, and authentic flavors. Perfect for weeknight meals and meal prep.

Ingredients

Scale
  • 1 medium head of cauliflower, riced (about 4 cups)
  • 1 tablespoon toasted sesame oil
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), cut into bite-sized pieces
  • 1 tablespoon vegetable or avocado oil
  • Salt and pepper, to taste
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 cup frozen peas and carrots mix, thawed
  • 2 green onions, sliced (for garnish)
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon toasted sesame seeds (optional, for garnish)
  • 1 large egg, lightly beaten (optional)
  • Red pepper flakes, to taste (optional)

Instructions

  1. Wash and dry the cauliflower. Cut into florets and pulse in a food processor until the pieces resemble rice grains (about 20 pulses). Avoid over-processing into mush. Set aside on a clean kitchen towel to drain excess moisture for 10 minutes.
  2. Season the chicken pieces with salt and pepper. Heat vegetable or avocado oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove from pan and set aside.
  3. In the same pan, add sesame oil. Toss in diced onion, minced garlic, and grated ginger. Cook for 2-3 minutes until fragrant and translucent. Add peas and carrots, cooking for another 2 minutes.
  4. Add the riced cauliflower to the skillet. Stir-fry for 5-6 minutes, letting it slightly crisp on the edges but not dry out. Stir frequently to prevent sticking or burning.
  5. Pour in soy sauce and rice vinegar, stirring to coat the cauliflower rice evenly. Return the cooked chicken to the pan and mix thoroughly. Heat through for 1-2 minutes.
  6. Push the rice mixture to one side. Pour beaten egg into the empty side and scramble until just set. Then fold the egg into the rice for extra texture (optional).
  7. Remove from heat. Sprinkle sliced green onions and sesame seeds on top. Adjust seasoning with salt, pepper, or a pinch of red pepper flakes if desired.

Notes

Drain the riced cauliflower thoroughly to avoid sogginess. Use medium-high heat and avoid overcrowding the pan to get a slight crispiness. Fresh ginger and garlic are essential for authentic flavor. Adjust soy sauce to taste as brands vary. Optional egg adds extra protein and texture. Leftovers keep well for up to 3 days in the fridge and reheat best in a skillet.

Nutrition

Keywords: low-carb, cauliflower fried rice, chicken, healthy meals, keto, gluten-free, quick dinner, easy recipe

Find it online: https://fuzzyforker.com/easy-low-carb-cauliflower-fried-rice-with-chicken-recipe-for-healthy-meals/