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Easy Low-Carb Cauliflower Fried Rice with Chicken

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A quick and satisfying low-carb cauliflower fried rice with chicken and vegetables, perfect for busy weeknights and meal prep. This dish is flavorful, nutritious, and mimics traditional fried rice without the carbs.

Ingredients

Scale
  • 1 medium head of cauliflower, riced (about 4 cups)
  • 2 tablespoons avocado or olive oil
  • 2 boneless, skinless chicken breasts, diced
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder (optional)
  • 1 cup diced carrots
  • 1 cup frozen peas, thawed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped green onions
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon freshly grated ginger (optional)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 large eggs, beaten

Instructions

  1. Rice the cauliflower by removing greens and core, chopping into florets, then pulsing in a food processor until texture resembles rice grains (about 4 cups). Set aside.
  2. Heat 1 tablespoon oil in a skillet or wok over medium-high heat. Season diced chicken with salt, pepper, and garlic powder. Cook chicken for 5-7 minutes until golden and cooked through. Remove and set aside.
  3. In the same pan, add remaining tablespoon of oil. Cook chopped onion and diced carrots for about 3 minutes until onions are translucent and carrots soften. Add minced garlic and grated ginger, stirring for 30 seconds.
  4. Stir in riced cauliflower and peas. Cook for 5-6 minutes, stirring frequently, until cauliflower is tender but still has bite.
  5. Push cauliflower mixture to one side of the pan. Pour beaten eggs into cleared space and scramble until cooked through, about 2 minutes. Stir eggs into cauliflower mixture evenly.
  6. Return cooked chicken to pan. Drizzle with soy sauce and toasted sesame oil. Add red pepper flakes if using. Stir and cook for another 2 minutes to meld flavors. Adjust seasoning as needed.
  7. Remove from heat and fold in chopped green onions. Serve immediately.

Notes

Avoid overcooking cauliflower rice to keep texture al dente. Drain excess moisture from cauliflower before cooking to prevent sogginess. Use low-sodium soy sauce to control saltiness. Toasted sesame oil added at the end enhances flavor. Cook chicken first and set aside to keep pan hot for vegetables.

Nutrition

Keywords: low-carb, cauliflower fried rice, chicken, healthy dinner, quick recipe, keto, paleo, gluten-free

Find it online: https://novanosh.com/easy-low-carb-cauliflower-fried-rice-with-chicken-5-step-recipe/