Low Carb Cauliflower Fried Rice with Chicken

Carbs are overrated. There, I said it. But before you throw your gluten-free bread at me, hear this: cauliflower fried rice with chicken is the ultimate proof that low-carb doesn’t mean low-flavor.

Imagine crispy chicken, savory soy sauce, and fluffy cauliflower rice all partying in your skillet. No guilt, no bloat, just pure deliciousness. Why settle for takeout when you can whip this up in 20 minutes?

And yes, it’s cheaper than your last Uber Eats order. Let’s get cooking.

Why This Recipe Slaps

First, it’s stupidly easy. You’re basically hacking your way to a healthier fried rice without sacrificing taste.

Cauliflower rice soaks up flavors like a sponge, and chicken adds the protein punch to keep you full. Plus, it’s customizable—swap veggies, adjust spices, or go wild with hot sauce. It’s also gluten-free if you use tamari instead of soy sauce.

And let’s be real, anything that lets you eat more cheese (hello, optional garnish) is a win.

Ingredients You’ll Need

• 1 lb chicken breast, diced (thighs work too if you’re fancy)
• 4 cups cauliflower rice (store-bought or DIY)
• 2 tbsp sesame oil (or olive oil in a pinch)
• 2 cloves garlic, minced (because vampires)
• 1/2 cup diced carrots (for color and crunch)
• 1/2 cup frozen peas (no shame in the frozen game)
• 2 eggs, beaten (the glue holding it all together)
• 3 tbsp soy sauce (or tamari for GF folks)
• 1 tbsp rice vinegar (trust me on this)
• Green onions, sliced (for that Instagram-worthy garnish)
• Salt and pepper (to taste, unless you’re a chaos person)

Step-by-Step Instructions

1. Cook the chicken: Heat 1 tbsp sesame oil in a large skillet over medium-high. Add diced chicken, season with salt and pepper, and cook until golden (about 5-6 minutes). Remove and set aside.
2. Sauté the veggies: In the same skillet, add the remaining oil, garlic, carrots, and peas.Stir-fry for 3-4 minutes until the carrots soften. Pro tip: Don’t let the garlic burn unless you’re into bitter regrets.
3. Scramble the eggs: Push the veggies to one side, pour in the beaten eggs, and scramble until just set. Mix everything together like a culinary DJ.
4. Add cauliflower rice: Toss in the cauliflower rice, soy sauce, and rice vinegar.Stir-fry for 4-5 minutes until the “rice” is tender but not mushy. Mushy rice is a crime against texture.
5. Combine and garnish: Return the chicken to the skillet, mix well, and cook for another 2 minutes. Top with green onions and optional sriracha.Boom. Done.

How to Store This Masterpiece

Let the dish cool (if you have that kind of patience), then stash it in an airtight container. It keeps in the fridge for 3-4 days.

Reheat in a skillet or microwave—just add a splash of water to revive the texture. Freezing? IMO, cauliflower rice gets weepy when frozen, so eat it fresh.

Why This Recipe is a Game-Changer

It’s low-carb but filling, thanks to the chicken and eggs.

Cauliflower packs fiber and vitamins, while sesame oil adds healthy fats. You’re cutting calories without cutting flavor. Plus, it’s a one-pan wonder—less cleanup, more time for Netflix.

And if you’re keto, paleo, or gluten-free, this recipe bends to your dietary will like a yoga instructor.

Common Mistakes to Avoid

• Overcooking the cauliflower rice: It turns into soggy disappointment. Aim for al dente.
• Skimping on oil: Cauliflower needs fat to shine. Don’t be scared of the sesame oil.
• Using giant chicken chunks: Dice it small for even cooking and better bites.
• Forgetting to taste as you go: Soy sauce levels vary.Adjust accordingly, chef.

Swaps and Subs

No chicken? Try shrimp, tofu, or even leftover pork. Veggies MIA?

Bell peppers, zucchini, or broccoli work. Coconut aminos can replace soy sauce for a sweeter twist. And if you’re anti-cauliflower (why?), riced broccoli is your backup.

FYI, quinoa is not a rice substitute here—let’s stay on theme.

FAQs

Can I use fresh cauliflower instead of pre-riced?

Absolutely. Pulse florets in a food processor until rice-like. Just don’t overdo it, or you’ll get cauliflower paste.

Nobody wants that.

Is this recipe keto-friendly?

Yep. With only 8g net carbs per serving, it’s keto-approved. Skip the carrots and peas if you’re being strict.

Why rice vinegar?

Can I sub white vinegar?

Rice vinegar is milder and slightly sweet. White vinegar will punch you in the taste buds. Use apple cider vinegar as a gentler alternative.

How do I prevent the dish from being too watery?

Squeeze excess moisture from thawed frozen cauliflower rice before cooking.

Or, cook fresh cauliflower rice longer to evaporate liquid. Science!

Can I meal prep this?

Totally. Cook a double batch, portion it out, and reheat throughout the week.

Add a fried egg on top for extra pizzazz.

Final Thoughts

This isn’t just a recipe—it’s a lifestyle upgrade. You get the comfort of fried rice without the carb coma, and it’s faster than arguing with your roommate about whose turn it is to do dishes. Make it once, and you’ll never look at cauliflower the same way again.

Now go forth and conquer your cravings.