Cauliflower Fried Rice

Name: Cauliflower Fried Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 2 tbsp Vegetable Oil; 1¼ lb Chicken Breast; 3 Eggs; 2 Carrots; 2 cloves Garlic; 1¾ lb Cauliflower; 7 oz Peas; 3 tbsp Soy Sauce; 3 Scallions

By Eatpace

Riced cauliflower is stir-fried with chicken, eggs, peas, carrots and soy sauce. Ready-riced cauliflower saves chopping time, and the dish takes about 35 minutes.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 409; kcal per serving
Protein: 47g; per serving

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Cauliflower fried rice with chicken, scrambled eggs, peas, carrots and scallions.

35 min

Ingredients

9 ingredients

4 servings

2 tbsp Vegetable Oil
1¼ lb Chicken Breast, cut into small bite-size pieces (boneless and skinless)
3 Eggs, beaten
2 Carrots, finely diced
2 cloves Garlic, minced
1¾ lb Cauliflower, riced (fresh or frozen; no need to thaw)
7 oz Peas (frozen)
3 tbsp Soy Sauce (reduced-sodium)
3 Scallions, thinly sliced

Contains eggs, gluten and soy. Always check labels.

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Nutrition per serving

Estimated

409 kcal

Protein: 47 g
Carbs: 22 g
Fat: 15 g
Fiber: 8 g

By EatpaceHow we write and check our recipes

Method

7 steps 10 min prep · 25 min cook

Cook

Step 1. Heat half the Vegetable Oil in a large nonstick skillet over medium-high heat. Cook Chicken Breast, stirring occasionally, until browned and no longer pink inside, about 6 minutes. Transfer to a plate.
Step 2. Pour Eggs into the skillet over medium heat and scramble until just set, about 2 minutes. Transfer to the plate with the chicken.
Step 3. Heat the rest of the Vegetable Oil in the skillet over medium-high heat. Add Carrot and cook, stirring, until beginning to soften, about 4 minutes.
Step 4. Add Garlic and stir until fragrant, about 30 seconds. Transfer the vegetables to the plate.
Step 5. Cook Cauliflower in the skillet over medium-high heat in batches, stirring occasionally, until tender and any excess moisture has evaporated, about 4 minutes per batch. Transfer the first batch to the plate.
Step 6. Return the cauliflower, chicken, eggs and vegetables to the skillet. Add Peas and Soy Sauce; toss over medium-high heat until the peas are hot, about 2 minutes.

Finish & serve

Step 7. Scatter Scallions over the fried rice and serve.

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Tips

Good to know

Check the chicken with an instant-read thermometer; its safe internal temperature is 165°F.

Swap it

Use gluten-free tamari in place of soy sauce if needed.

Leftovers

Refrigerate leftovers promptly in shallow containers for up to 3 days, and reheat until steaming hot.

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