Cooked in one pan, this cauliflower fried rice makes for a tasty main meal or side dish. Trust me, you’ll be wanting to make this one on repeat. (Plus, it’s great because there’s barely any dishes to clean!)
This recipe allows you to enjoy all the flavors of take-out without having to leave your own kitchen! It comes together super quickly and tastes phenomenal. Your entire family is going to swoon over this protein-packed meal! Other take-out dishes we’ve mastered at home include my Super Crispy Air Fried Tofu, these Ginger Chicken Poke Bowls, and this Gochujang Korean Fried Chicken Recipe.
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INGREDIENTS YOU’LL NEED:
While I like to cook everything together in a wok, you can alternatively use a large frying pan or skillet. This recipe is totally customizable with any of your favorite mix-ins, so feel free to get creative! Below is what I used in mine.
FOR THE CHICKEN + MARINADE:
- Springer Mountain Farms Boneless Skinless Chicken Breasts
- Liquid Aminos
- Sherry Vinegar
- Cornstarch
- Safflower Oil
CAULIFLOWER FRIED RICE:
- Eggs
- Safflower Oil
- Fresh Cauliflower Rice
- Green Onions
- Garlic Cloves
- Frozen Peas & Carrots Blend
- Toasted Sesame Oil
- Ginger Powder
- Liquid Aminos
- Chicken Boullion Powder
- Salt + White Pepper
- Sesame Seeds
- Parsley or Cilantro
- Sriracha
I like using safflower oil in this recipe because of its high heat tolerance and neutral flavor. If you don’t have this on hand in your pantry, you a certainly substitute with vegetable, canola, or peanut oil.
PERSONAL NOTE: I always have Springer Mountain Farms Individual Wrapped Chicken Breasts on hand. They stay super fresh, and if you don’t use them before the sale date I just throw them in the freezer. A couple of them frozen are the perfect portion for crockpot meals. Give these a try:
Oh-So-Delicious Slow Cooker Butter Chicken
Shredded Buffalo Chicken Stuffed Sweet Potatoes
TIPS FOR MAKING THE BEST CAULIFLOWER FRIED RICE:
FRESH CAULIFLOWER: I’ve found that making this with frozen just isn’t the same. Honestly, there’s too much moisture. I recommend grating your own cauliflower or buying freshly grated in the produce section at your local grocer.
TOASTED SESAME OIL: While regular sesame oil will do the trick, toasted sesame oil adds a massive amount of more flavor.
LIQUID AMINOS: I like to use this in place of regular soy sauce. There is less sodium and I honestly prefer the flavor better.
MORE CAULIFLOWER RECIPES TO TRY:
Keto Friendly Cauliflower Bacon Dip
Fettuccini Pasta with Cauliflower Garlic Cream Sauce
Grilled Chicken Shawarma Over Cauliflower Tabbouleh
Creamy Cauliflower Soup with Garlic and Fresh Herbs
Buffalo Chicken Cauliflower Casserole
VIEW ALL RECIPES BY CLICKING HERE!
- 1 tbsp. Liquid Aminos
- 1 tsp. Sherry Vinegar
- 1 tbsp. Cornstarch
- 1 tsp. Safflower Oil
- 3 Boneless Skinless Chicken Breasts, cut into small chunks
- 2 Eggs, scrambled with salt + pepper
- Safflower Oil, as needed (about 2 tbsp.)
- 4 cups Cauliflower Rice
- 4 Green Onions, sliced and divided
- 3 Garlic Cloves, minced
- 1 cup Frozen Peas & Carrots Blend
- 1 tbsp. Toasted Sesame Oil
- ¼ tsp. Ginger Powder
- ¼ cup Liquid Aminos
- 1 tsp. Chicken Boullion Powder
- Salt + White Pepper, to taste
- 2 tsp. Sesame Seeds, for garnish
- 1 tbsp. Chopped Parsley or Cilantro, for garnish
- Sriracha, for serving
- Marinate the chicken for 5 - 10 minutes with the ingredients listed.
- Scramble the eggs over medium heat with a teaspoon of safflower oil, remove, and transfer to a plate.
- Add the marinated chicken to the wok. Sauté until internal temperature is 165F, about 5 minutes. Remove and transfer to the same plate as the eggs.
- Pour in a bit more safflower oil to the wok with the cauliflower rice, half the green onions, garlic, and frozen peas + carrots. Sauté for 8 minutes, or until slightly softened.
- Add the sesame oil, ginger powder, liquid aminos, and chicken bouillon. Continue to sauté until fragrant, about 2 minutes.
- Mix-in the chicken, eggs, and remaining green onions until combined. Season with salt and white pepper, as desired. Serve immediately with optional sesame seeds, herbs, and Sriracha.
NOTES ON THIS RECIPE:
- The cornstarch is a key ingredient in the marinade, so don’t skip it! It’ll give the chicken a velvety coating that will fry up nicely when you add it to the wok (or skillet!).
- I like to use the peas and carrot blend for this recipe, but you can alternatively (or also) add-in edamame beans, broccoli, cabbage, bell peppers, or whatever other veggies you have on hand. Oh, and tofu is a great addition as well! I’ll used air fry it and toss it in at the end with the eggs and chicken.
- Store any leftovers in a sealed container, refrigerated, and enjoy within the next day or two.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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