A healthy spin on the take-out classic, your entire family will love this chicken cauliflower “fried rice” – with or without the Sriracha!
Confession: 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.
We 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.
If 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.
- Serves: 4
- 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 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
- 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.
- Cook chicken in an even layer, turning occasionally, until nicely browned (5-6 minutes.) Remove browned chicken from the pan and set aside.
- While chicken is cooking, rice the cauliflower using a food processor, blender or a cheese grater; set aside.
- 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.
- 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.
- 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!
- 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.