Sriracha Chicken Cauliflower “Fried Rice”

A healthy spin on the take-out classic, your entire family will love this chicken cauliflower “fried rice” – with or without the Sriracha!
Sriracha Chicken Cauliflower Fried Rice - The Lemon BowlConfession: When I run low on rice vinegar, sesame oil, Sriracha or any of my other Asian pantry staples, I start to get major anxiety. Just as a baker might worry if they are out of eggs, sugar or flour, I start to twitch when I use the last drop of soy sauce or chili garlic paste.

Stocking Your Pantry for Asian Cooking - The Lemon BowlWe eat a lot of Asian food in our house every week so I’m surprised it took me so long to finally try cauliflower “fried rice.” (To be clear, there is no rice in this dish.) Inspired by my good friend Kristin who recently made Gina’s vegetarian version, I decided to give it a go in my own kitchen.

Chicken breasts are always in my fridge but this dish would be fabulous with any protein you have on hand including shrimp, pork, chicken thighs or edamame. I’m a Sriracha addict but my toddler and husband aren’t fans so feel free to leave it out depending on personal preference. 

Sriracha Chicken Cauliflower Fried Rice by The Lemon BowlIf you’re weary of replacing rice with cauliflower, let me assure you: this dish does not taste like cauliflower. Even if you don’t love cauliflower, I’m guessing you will still love this fried rice. Fresh garlic, toasted sesame oil and fragrant ginger completely transform the cauliflower into your favorite Chinese take-out dish. Trust me, my husband would have been the first to tell me otherwise.

Your fork is waiting.

5.0 from 3 reviews
Sriracha Chicken Cauliflower "Fried Rice"
Prep time
Cook time
Total time
A healthy spin on the take-out classic, your entire family will love this chicken cauliflower "fried rice" - with or without the Sriracha!
Recipe type: Main
Cuisine: Asian
Serves: 4
  • 1 pound boneless, skinless chicken breasts - cut in ½ inch pieces
  • 1 teaspoon salt, divided
  • ¼ teaspoon pepper
  • 2 large eggs
  • 1 head cauliflower - grated or riced (see video)
  • 1 medium onion - diced
  • 5 scallions - diced, whites and greens separated
  • 2 medium carrots - diced (or 1 cup frozen)
  • 1 cup frozen peas
  • 2 cloves garlic - grated
  • 1 tablespoon fresh ginger - minced
  • ¼ cup soy sauce - low sodium
  • 1 tablespoon toasted sesame oil
  • Sriracha to serve - optional
  1. Heat a large, deep pan or wok over medium-high heat and spray with cooking spray. Season chicken breast cubes with ¾ teaspoon of the salt and the pepper before adding to the hot pan.
  2. Cook chicken in an even layer, turning occasionally, until nicely browned (5-6 minutes.) Remove browned chicken from the pan and set aside.
  3. While chicken is cooking, rice the cauliflower using a food processor, blender or a cheese grater; set aside.
  4. Whisk together eggs and remaining ¼ teaspoon salt in a small bowl. Spray pan with more cooking spray then reduce heat to medium. Pour eggs into the pan and cook, stirring frequently, 1-2 minutes. Remove cooked eggs and place in the bowl with reserved chicken; set aside.
  5. Add diced onion, scallion whites, carrots, peas, garlic, and ginger to the pan and cook until soft and tender, stirring frequently. This should take 4-5 minutes.
  6. When veggies are cooked through, add cauliflower and soy sauce to the pan. Stir well to combine then walk away for a few minutes so that the cauliflower can start to cook and create a nice crust. Come back, stir it around then walk away again. The flavor comes from letting the cauliflower brown a bit and become crispy. This process may take up to 10 minutes. It's worth the wait!
  7. Add cooked chicken and egg back to the pan and cook until warmed through. Drizzle with toasted sesame oil and garnish with scallion greens and Sriracha to serve.
Recipe slightly adapted from Skinny Taste.
Nutrition Information
Serving size: 2 cups Calories: 270 Fat: 7.4 g Saturated fat: 1 g Unsaturated fat: 6.4 g Trans fat: 0 Carbohydrates: 20.8 g Sugar: 8.2 g Sodium: 969 mg Fiber: 6.5 g Protein: 32.4 g Cholesterol: 150 mg



  1. says


    This dish looks too good to be this healthy. But I keep eyeballing the ingredients and can nothing that is too bad for you.

    We love Asian inspired food at our house too, although I’m new to the sesame seed scene and love it. We also love to stir fry in peanut oil. Probably not as healthy. =)

  2. Mary says

    This sounds delicious ! I would leave out the sriracha and switch the soy sauce for liquid aminos.. but think I will give it a try !

  3. Brittany says

    What would you recommend to reduce the crazy high sodium in this recipe? Almost 1000mg of sodium in a single serving would make me so bloated!

  4. Michelle says

    Just made it for the first time…didn’t have ginger and forgot the onion and it was still delicious!! Don’t miss the rice at all! What a great healthy alternative to one of my favorite Chinese dishes!!

  5. christine davis says

    I finally got around to making this tonight and it was so good! My husband liked it and hours later I said to him you know that wasn’t rice right? LOL He was surprised it was cauliflower. I loved the fact that I could have two cups of this. Sending some with my daughter for lunch tomorrow and have not told her what’s in in. Can’t wait to hear what she has to say. Another great recipe Liz! Thank you!

  6. Margie says

    I made this and the flavor is wonderful but I find the finished product is quite dry. Do you have a suggestion as to how I fix this ?

  7. LeAnna says

    My husband and I made this tonight and it was DELICIOUS! I am so glad there are leftovers! Thanks for the great recipe!


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