Easy Chicken Fried Cauliflower Rice

Easy Chicken Fried Cauliflower Rice

Skip the Chinese takeout! We’ve got a recipe so good, you’ll toss the delivery menu for good! With this healthier homemade version of classic Chicken Fried Rice, we swap grains for cauliflower without skimping on flavor.

Easy Chicken Fried Cauliflower Rice

Serves 5

⅓ cup olive oil

6 cups frozen cauliflower rice (two 12 oz bags)

1 16 oz bag frozen stir fry vegetable mix

3 cloves garlic, minced (~1 T)

2 tsp fresh ginger, minced

2 cups cooked chicken (like rotisserie), chopped

3 T soy sauce

2 T rice vinegar

1 T lemon juice 

Salt and pepper, to taste

2 eggs, scrambled

3 T green onions, sliced

  1. Heat a couple tablespoons of olive oil in a large skillet on medium-high heat. 
  2. Add the frozen stir fry vegetable mix and cook for about 5 minutes, stirring occasionally. Then remove the vegetables from the pan and set aside.
  3. Add another couple tablespoons olive oil to the pan. Turn the burner up a little, stir fry the cauliflower rice for 7-10 minutes. Add salt and pepper to taste. Stir regularly but not too often because you know you’re on the right track when you start seeing toasty (but not burned) cauliflower bits as you stir.
  4. Once you’re getting toasty, turn the heat down to medium. Push some of the cauliflower to one side of the pan, add a tablespoon of olive oil, garlic and ginger to that spot. Let the aromatics release for 30-60 seconds and then stir them in with the rest of the cauliflower rice.
  5. Add the chicken and vegetables back to the pan and stir.
  6. Add the soy sauce, rice vinegar and lemon juice to the pan.
  7. Add salt and pepper to taste.
  8. Once everything is hot, pour the scrambled eggs into the bottom of the pan and stir to coat the fried rice. The eggs will cook very quickly.
  9. Once the eggs are visibly cooked, top with green onions and serve.

Tips:

  • If your grocery store doesn’t carry frozen or fresh cauliflower rice, you can substitute fresh grated cauliflower.
  • You can substitute 16 oz of whatever frozen vegetables you like. We used a Japanese stir fry mix that had broccoli, snap peas, mushrooms, celery, carrots, red pepper, onions and water chestnuts,
  • Add a sprinkle of two of Chinese five-spice powder for extra warmth.
  • No rice vinegar? No problem! You can use apple cider vinegar as a substitute.
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