Low-carb fried rice made with riced cauliflower and chicken
Chicken Cauliflower Fried Rice
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
4
4 cups
Difficulty
Easy
Cost
Budget
$
Chicken Cauliflower Fried Rice
Low-carb fried rice made with riced cauliflower and chicken
★4.6(20)
All the flavors of classic fried rice using riced cauliflower instead of white rice. Loaded with chicken, vegetables, and a savory soy-sesame sauce.
15m
Prep Time
12m
Cook Time
27m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Cauliflower rice absorbs soy sauce and sesame oil just like regular rice, making this swap nearly undetectable. High heat and a quick cook keep everything crisp and flavorful.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
We developed this Chicken Cauliflower Fried Rice recipe to be approachable without sacrificing depth of flavor. What sets a great main course apart is restraint — knowing when to stop adding and letting the core ingredients speak. This recipe strikes that balance, giving you bold flavor without unnecessary complexity or a mile-long ingredient list.
Ingredients
Instructions
- 1
Heat sesame oil in a large wok or skillet over high heat. Cook diced chicken 5-6 minutes until golden.
- 2
Push chicken to the side, scramble eggs in the open space, then mix together.
- 3
Add peas, carrots, and riced cauliflower. Stir-fry 3-4 minutes over high heat.
- 4
Drizzle soy sauce over everything and toss to combine.
- 5
Serve hot, garnished with sliced green onions and extra sesame oil.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Soy sauceCoconut aminos
Soy-free and slightly sweeter
Frozen peas and carrotsFresh diced bell peppers and snap peas
More crunch and color
ShallotsRed onion, finely diced
Red onion is milder than yellow onion and closer to a shallot in flavor. Use about 25 percent less since shallots are more delicate.
Tips & Storage
Pro Tips
Do not overcrowd the wok—cook in batches if needed for the best sear.
Use pre-riced cauliflower from the freezer section to save prep time.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a hot skillet for 3-4 minutes, adding a splash of soy sauce.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (130mg) · 4 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates10g
Fat10g
Fiber580mg
Sugar3g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Does it taste like real fried rice?
- The flavor is very similar thanks to the soy sauce and sesame oil; the texture is slightly lighter.
- Can I add shrimp?
- Absolutely—cook shrimp separately and toss in at the end.
- Can I double this recipe?
- Absolutely. Double all ingredients and use a larger pan or pot to ensure even cooking. Cooking time may increase by 10 to 15 minutes for a larger batch. Season to taste at the end since spice levels do not always scale linearly.
- How do I know when it is done?
- The best way to check doneness is with an instant-read thermometer. For poultry, aim for 165 degrees F at the thickest part. For beef and pork, 145 degrees F for medium. Visual cues include clear juices and no pink at the center.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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