Go Back

Easy High Protein Chicken Fried Cauliflower Rice - A Fast, Flavor-Packed Weeknight Meal

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) chicken breast, diced small
  • 1 tablespoon cornstarch (optional, for tender chicken)
  • 2 tablespoons low-sodium soy sauce or tamari (divided)
  • 1 tablespoon oyster sauce (optional but great for depth)
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons rice vinegar
  • 3–4 cups riced cauliflower (store-bought or homemade)
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots (no need to thaw)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 2–3 tablespoons neutral oil (avocado, canola, or peanut)
  • 2–3 green onions, sliced
  • Salt and pepper, to taste
  • Red pepper flakes or sriracha, to taste (optional)

Method
 

  1. Prep the chicken. Pat the chicken dry and toss with 1 tablespoon soy sauce and cornstarch. This helps season and tenderize it. Set aside while you prep the rest.
  2. Make the sauce. In a small bowl, mix the remaining soy sauce, oyster sauce, sesame oil, and rice vinegar. Keep it near the stove.
  3. Scramble the eggs. Heat 1 teaspoon oil in a large nonstick skillet or wok over medium heat. Add eggs and gently scramble until just set. Transfer to a plate.
  4. Sear the chicken. Add 1 tablespoon oil to the hot pan. Add chicken in a single layer. Cook 4–6 minutes, stirring occasionally, until cooked through and lightly browned. Transfer to the plate with eggs.
  5. Sauté aromatics. Add another teaspoon of oil if needed. Cook onion for 2 minutes until softened. Stir in garlic and ginger for 30 seconds, just until fragrant.
  6. Cook the cauliflower rice. Add riced cauliflower and a pinch of salt. Spread it out and let it cook undisturbed for 2 minutes to steam off moisture. Then stir-fry 3–4 more minutes until tender but not mushy.
  7. Add veggies. Stir in peas and carrots. Cook 2 minutes to heat through.
  8. Combine and season. Return chicken and eggs to the pan. Pour in the sauce. Toss well for 1–2 minutes so everything is coated and hot. Taste and adjust salt, pepper, and heat with red pepper flakes or sriracha.
  9. Finish and serve. Turn off the heat. Stir in green onions. Serve right away.