Chicken Cauliflower Fried Rice Recipes

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CAULIFLOWER CHICKEN FRIED RICE



Cauliflower Chicken Fried Rice image

This is comfort food at its best, but so healthy and light compared to its rice-based counterpart. When making this recipe, make sure you have all the ingredients chopped, prepped, and ready as the final stir-fry comes together in 10 minutes!

Provided by Julie Hubert

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Rice

Time 44m

Yield 4

Number Of Ingredients 16

¾ pound skinless, boneless chicken breasts, cut into small cubes
6 tablespoons soy sauce, divided
1 tablespoon brown sugar
2 teaspoons sesame oil, divided
1 teaspoon cornstarch
3 tablespoons vegetable oil
5 scallions, chopped, light and dark green parts separated
4 garlic cloves, minced
1 (1 1/2 inch) piece fresh ginger, grated
2 pounds cauliflower rice
1 teaspoon kosher salt, divided
1 ½ cups frozen peas and carrots
2 eggs, beaten
½ cup finely diced fresh pineapple
¼ cup chopped peanuts
1 tablespoon rice vinegar

Steps:

  • Stir chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch together in a large bowl.
  • Heat a wok or large saucepan over high heat. Swirl in 1 tablespoon vegetable oil. Spread chicken mixture in a single layer over the surface of the wok; cook for 1 minute. Flip and toss chicken. Spread out again; cook and stir for 2 minutes more. Transfer chicken to a plate.
  • Heat remaining 2 tablespoons vegetable oil in the wok over medium heat. Add light green part of the scallions, garlic, and ginger; cook and stir until fragrant and softened, 1 to 2 minutes.
  • Stir 4 tablespoons soy sauce, cauliflower rice, and 1/2 teaspoon salt into the wok. Cook until cauliflower starts to crisp, about 3 minutes. Stir peas and carrots into the wok. Cook, stirring occasionally, until warmed through, about 5 minutes.
  • Make a well in the center of the wok; pour in beaten eggs. Stir eggs with a spatula until scrambled, about 2 minutes. Stir in chicken, remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, dark green parts of the scallions, pineapple, peanuts, and rice vinegar.

Nutrition Facts : Calories 389 calories, Carbohydrate 25 g, Cholesterol 136.9 mg, Fat 21.3 g, Fiber 7.3 g, Protein 28.5 g, SaturatedFat 3.8 g, Sodium 1977.4 mg, Sugar 12.2 g

CAULIFLOWER CHICKEN FRIED "RICE"



Cauliflower Chicken Fried

Get an extra serving of vegetables and cut back on carbs by replacing rice with riced cauliflower in this satisfying chicken fried rice recipe.

Provided by Breana Lai Killeen, M.P.H., RD

Categories     Healthy Roasted Cauliflower Recipes

Time 35m

Number Of Ingredients 11

1 teaspoon peanut oil plus 2 tablespoons, divided
2 large eggs, beaten
3 scallions, thinly sliced, whites and greens separated
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 pound boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
½ cup diced red bell pepper
1 cup snow peas, trimmed and halved
4 cups cauliflower rice (see Tip)
3 tablespoons reduced-sodium tamari or soy sauce
1 teaspoon sesame oil (optional)

Steps:

  • Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
  • Add 1 tablespoon oil to the pan along with scallion whites, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds. Add chicken and cook, stirring, for 1 minute. Add bell pepper and snow peas; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a large plate.
  • Add the remaining 1 tablespoon oil to the pan; add cauliflower rice and stir until beginning to soften, about 2 minutes.
  • Return the chicken mixture and eggs to the pan; add tamari (or soy sauce) and sesame oil (if using) and stir until well combined. Garnish with scallion greens.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 12.2 g, Cholesterol 199.6 mg, Fat 15.5 g, Fiber 4.2 g, Protein 29.9 g, SaturatedFat 3.6 g, Sodium 590.8 mg, Sugar 4.7 g

HEALTHY CHICKEN CAULIFLOWER FRIED RICE RECIPE



Healthy Chicken Cauliflower Fried Rice Recipe image

Tender chicken breasts are cooked in savory ingredients such as frozen cauliflower rice, coconut aminos, green onions, crunchy carrots, and garlic until perfectly juicy. This low-carb, keto cauliflower rice with chicken is great for meal prep and such a delicious fried rice recipe!

Provided by Rena

Categories     Gluten-Free     Main Course

Time 30m

Number Of Ingredients 14

2 tablespoons avocado oil (divided; other neutral vegetable oil)
2 chicken breasts (boneless and skinless; cut into bite-sized pieces)
1 teaspoon ground cumin
½ teaspoon turmeric powder
Salt and black pepper (to taste)
1 onion (yellow or white; diced)
2 carrots (diced; three small or two medium )
3-4 garlic cloves (chopped)
1 cup frozen peas
4 cups cauliflower rice (frozen)
2 large eggs
2 tablespoons coconut aminos
2-3 green onions (sliced)
2 teaspoons sesame seeds

Steps:

  • Heat half of the oil in a large skillet or wok over medium heat. Add the chicken breast and arrange in a single layer.
  • Cook undisturbed until almost all pieces are no longer pink. Sprinkle it with cumin, turmeric, salt, and pepper and stir. Continue to cook for 3-4 minutes more, or until cooked through and golden. Set aside.
  • To the same skillet add the remaining oil. Saute the onion and carrots until they begin to soften. Stir in the garlic, peas, and cauliflower rice.
  • Cook, stirring frequently, until the cauliflower rice is tender, around 5-7 minutes. If the dimension of the pan allows, bring the cauliflower rice to one side of the pan; alternatively, you can remove some and place them on the same plate with the cooked chicken.
  • Pour in the beaten eggs and cook until scrambled, then stir everything together.
  • Return the cooked chicken back to the skillet and stir with the cauliflower rice.
  • Top with green onions and sesame seeds.

Nutrition Facts : Calories 224 kcal, Carbohydrate 15 g, Protein 22 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 103 mg, Sodium 271 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving

EASY SKILLET CHICKEN & RICED CAULIFLOWER



Easy Skillet Chicken & Riced Cauliflower image

One-pan, no mess, and full of flavor. A delicious skillet dinner that's on your table in 30 minutes. We think that's a perfect weeknight meal.

Provided by Green Giant

Categories     Trusted Brands: Recipes and Tips

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 small onion, chopped
2 cloves garlic, chopped
1 (7 ounce) package Green Giant® Riced Cauliflower - any variety
½ cup chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon chopped fresh oregano

Steps:

  • Season chicken with salt and pepper, if desired. Heat olive oil in large nonstick skillet over medium heat and brown chicken. Remove and set aside.
  • Add onion and cook 3 minutes or until softened.
  • Add Green Giant® Riced Cauliflower and garlic and cook 3 minutes.
  • Stir in broth and bring to a boil.
  • Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through.
  • Stir in Parmesan cheese, lemon juice and oregano.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 5.2 g, Cholesterol 67.2 mg, Fat 10.3 g, Fiber 1.5 g, Protein 26.1 g, SaturatedFat 2.1 g, Sodium 227.1 mg, Sugar 1 g

SESAME CHICKEN CAULIFLOWER FRIED RICE RECIPE BY TASTY



Sesame Chicken Cauliflower Fried Rice Recipe by Tasty image

Here's what you need: cauliflower, chicken breast, peas, carrot, soy sauce, black pepper, eggs, sesame seed

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 8

1 head cauliflower
1 chicken breast, diced
1 cup peas
1 cup carrot
2 tablespoons soy sauce
2 teaspoons black pepper
3 eggs, beaten
2 tablespoons sesame seed

Steps:

  • Remove all leaves and cut the cauliflower into small florets.
  • Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
  • In a large saucepan over medium-high heat, cook the chicken until no pink is showing.
  • Add the peas, carrots, soy sauce, and black pepper.
  • Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the vegetables and chicken are incorporated evenly into the cauliflower.
  • Spread the rice towards the edge of the pan, creating a well in the center.
  • Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
  • Fold the eggs into the rice, then mix in the sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 318 calories, Carbohydrate 23 grams, Fat 12 grams, Fiber 8 grams, Protein 31 grams, Sugar 7 grams

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