This low-carb twist on classic fried rice uses rotisserie chicken and cauliflower rice for a quick, healthy meal perfect for meal prep or busy weeknights. It’s packed with protein and vegetables while being keto-friendly and gluten-free!
Nutritional Information
(Per serving)
| Calories | Protein | Carbohydrates | Net Carbs | Fiber | Fat | Sodium |
| 285 | 26g | 12g | 8g | 4g | 16g | 580mg |
Pro Tips
- Avoid filling the pan – prepare in smaller portions if necessary.
- Use high heat to prevent soggy cauliflower rice
- Pat cauliflower rice dry before cooking
- Have all ingredients prepped before starting
- Use day-old cauliflower rice for the best texture
How to Store Chicken Cauliflower Fried Rice
- Refrigerator: 4 days in an airtight container
- Freezer: Up to 3 months
- Reheat in skillet for best texture
Variations
- Spicy: Add chilli garlic sauce or crushed red pepper
- Vegetarian: Replace chicken with tofu or edamame
- Paleo: Use coconut aminos instead of soy sauce
- Extra Veggie: Add mushrooms, bell peppers, or bok choy
- Shrimp: Substitute chicken with cleaned shrimp
- Korean Style: Add gochujang and kimchi
Common Issues & Solutions
- Too Wet: Drain cauliflower well and use high-heat
- Lacking Flavor: Season cauliflower rice while cooking
- Mushy Texture: Don’t overcook the cauliflower
- Too Salty: Reduce soy sauce or use low-sodium
How to Serve Chicken Cauliflower Fried Rice
- Kimchi
- Asian cucumber salad
- Miso soup
- Extra sriracha or chilli oil
- Pickled vegetables
Prep-Ahead Tips
- Rice cauliflower up to 3 days ahead
- Chop all vegetables in advance
- Mix sauce ingredients ahead of time
- Shred chicken and store it separately
Perfect for
- Low-carb diets
- Meal prep
- Quick dinners
- Leftover rotisserie chicken
- Gluten-free diets
- Keto-friendly meals
Remember: The key to great cauliflower fried rice is high heat and not overcooking – you want the cauliflower to maintain some texture!
Chicken Cauliflower Fried Rice
Ingredients
- 2 cups shredded rotisserie chicken
- 1 Medium head cauliflower
- 3 tbsp Sesame oil
- 2 Large eggs
- 1 Cup frozen peas and carrots
- 1/2 Cup Onion
- 3 Cloves garlic
- 1 tbsp Ginger
Sauce
- 3 tbsp Soy sauce (or coconut aminos for gluten-free)
- 1 tbsp Oyster sauce (optional)
- 1 tsp Toasted sesame oil
- 1/4 tsp White pepper
Garnish
- 2 Green onions, sliced
- Sesame seeds
- Sriracha sauce (optional)
Instructions
Step 1: Prep the Cauliflower Rice
- Cut cauliflower into florets
- Pulse in food processor until rice-sized pieces form
- OR use pre-riced cauliflower from store
Step 2: Cook the Eggs
- Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat
- Pour in beaten eggs
- Scramble until just set, about 1 minute
- Remove to a plate and set aside
Step 3: Cook the Vegetables
- Add 1 tablespoon sesame oil to the same pan
- Add onion, cook until translucent (2-3 minutes)
- Add garlic and ginger, cook 30 seconds
- Add frozen peas and carrots, cook 2-3 minutes
Step 4: Finish the Dish
- Add remaining tablespoon sesame oil
- Add cauliflower rice, cook 3-4 minutes
- Stir in shredded chicken
- Add sauce mixture
- Return eggs to pan, breaking into smaller pieces
- Stir-fry until everything is heated through
- Garnish with green onions and sesame seeds