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Cauliflower Chicken Fried Rice

Published in Recipes


    • 1 head cauliflower (5- to 6-inch diameter)
    • 1 lb. ground chicken
    • 2 large eggs
    • 3 cloves garlic
    • 1 teaspoon ginger root (grated)
    • 7 teaspoons sesame oil
    • 1 cup peas and carrots (frozen)
    • 1/4 cup low sodium soy sauce


    1. To Make Cauliflower Rice: Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 5 cups of cauliflower rice. If you have any leftover, save it for another use. Place cauliflower in a glass bowl with 1/4 cup water and microwave for 5 minutes, stir and microwave for another 5 minutes. Your riced cauliflower is now ready to use.
    2. Heat a wok or large skillet over medium-high heat. Add 1 teaspoon sesame oil. Add beaten eggs and quickly scramble. Transfer eggs to a plate and set aside. Heat 2 teaspoon sesame oil, add chicken, garlic, ginger, peas and carrots. Stir-fry until vegetables are tender, about 5 minutes. As the vegetables and chicken mixture is cooking, whisk the soy sauce and sesame oil together in a small bowl. Add the cauliflower and stir the sauce, chicken, and cauliflower mixture. Cook an additional minute or two. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.

    Nutritional Facts:

    • Calories per serving: 304
    • Fat per serving: 17g
    • Saturated fat per serving: 4g
    • Carbs per serving: 14g
    • Protein per serving: 26g
    • Fiber per serving: 5g
    • Sugar per serving: 4g
    • Sodium per serving: 697mg
    • Cholesterol per serving: 96mg