Description

This easy cauliflower fried rice with egg and chicken is a quick low-carb meal combining riced cauliflower, tender chicken, and fluffy eggs for a healthy weeknight dinner. Ready in under 30 minutes, it offers versatile flavor variations and simple storage tips.

Ingredients

Scale

1 head cauliflower, riced (about 4 cups)

1 lb boneless skinless chicken breast, diced

2 large eggs, beaten

1 cup mixed vegetables (peas, carrots, corn)

2 cloves garlic, minced

2 green onions, sliced

2–3 tablespoons soy sauce

1 teaspoon sesame oil

salt and black pepper to taste

optional: chili flakes, fresh ginger, rice vinegar

Instructions

1. Dice the chicken into small pieces and set aside.

2. Heat oil in a large skillet or wok over medium-high heat and cook the chicken until golden and cooked through, then remove from the pan.

3. Add beaten eggs to the pan and scramble until just set, then remove and set aside.

4. Add sesame oil and minced garlic to the pan and sauté until fragrant, then add mixed vegetables and cook until crisp-tender.

5. Stir in riced cauliflower and soy sauce, cook for 5–6 minutes until cauliflower is tender but still slightly crisp.

6. Return the cooked chicken and scrambled eggs to the pan, toss to combine and heat through.

7. Adjust seasoning with salt, pepper or additional soy sauce, garnish with green onions and serve immediately.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: main course
Method: stir fry
Cuisine: asian

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 4
Sodium: 600
Fat: 10
Saturated Fat: 2
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 15
Fiber: 5
Protein: 20
Cholesterol: 150

Keywords: cauliflower fried rice, riced cauliflower, healthy weeknight, low carb recipe, chicken fried rice, egg fried rice, keto fried rice