Chicken Cauliflower Rice (Printable Recipe)
A quick, healthy stir-fry with chicken, cauliflower rice, and vibrant vegetables, ready in just 20 minutes.
# Ingredients You'll Need:
→ Base
01 -
1 medium head cauliflower, stem removed
→ Proteins
02 -
2 large eggs, lightly beaten
03 -
2 cooked chicken breasts, diced
→ Aromatics
04 -
3 cloves garlic, minced
05 -
1-inch piece fresh ginger, peeled and grated
→ Vegetables
06 -
1 cup frozen mixed peas and carrots, thawed
07 -
1/4 cup thinly sliced scallions
→ Seasonings & Oils
08 -
3 teaspoons canola or vegetable oil
09 -
1/4 cup plus 2 tablespoons low-sodium soy sauce
10 -
2 tablespoons sesame oil
→ Optional Condiments
11 -
Hot sauce for serving
12 -
Additional soy sauce for serving
# Steps to Follow:
01 -
Cut cauliflower into chunks. Working in batches, pulse cauliflower in food processor until coarse and rice-like in texture. You will need approximately 4 cups of cauliflower rice.
02 -
Heat wok or large skillet over medium-high heat. Add 1 teaspoon canola oil. Add beaten eggs and quickly scramble until just set. Transfer scrambled eggs to plate and set aside.
03 -
Add remaining 2 teaspoons canola oil to same pan. Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant. Add thawed peas and carrots, sliced scallions, and prepared cauliflower rice. Stir-fry until vegetables are tender, approximately 5 minutes.
04 -
While vegetables cook, whisk soy sauce and sesame oil together in small bowl. Stir sauce mixture and diced chicken into cauliflower mixture. Cook additional 1-2 minutes until heated through.
05 -
Stir scrambled eggs back into mixture until evenly distributed. Serve immediately with hot sauce and additional soy sauce if desired.
# Extra Tips:
01 -
Reserve any extra cauliflower rice for future use - it keeps well refrigerated for 3-4 days
02 -
Rotisserie chicken works perfectly for convenience and saves cooking time
03 -
Ensure vegetables maintain slight crispness for optimal texture contrast