Chicken Cauliflower Fried Rice

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Equipment

  • Food processor (with grater blade insert)

  • Cast iron skillet

Ingredients

  • 2 tbsp extra-virgin olive oil

  • 2 large chicken breasts (boneless & skinless, cubed)

  • 1 head cauliflower (chopped into florets)

  • 1 small yellow onion (chopped)

  • 2 cloves garlic (minced)

  • 1 inch ginger (grated)

  • 1 red bell pepper (chopped)

  • 1 cup frozen green peas

  • 1 green onion (chopped)

  • 4 eggs (beaten)

  • 4 tbsp fish sauce

  • 4 sprigs fresh cilantro (roughly chopped)

Instructions

  1. Heat 1 tbsp olive oil in the skillet over medium heat. Add chicken and cook until fully cooked through, turning halfway, about 5–10 minutes. Remove chicken from skillet and set aside.

  2. Place cauliflower florets in a food processor. Pulse until finely chopped into rice-sized pieces or buy already made cauliflower rice.

  3. Add another 1 tbsp olive oil to the skillet. Sauté onion, garlic, and ginger for 3–4 minutes until soft.

  4. Add red bell pepper, peas, and green onion. Cook until tender, about 5 minutes.

  5. Stir in cauliflower rice and cook until softened, about 5 minutes.

  6. While cauliflower cooks, beat the eggs in a medium bowl. Push rice mixture to one side of the skillet, pour eggs onto the other side, and let set 1–2 minutes. Scramble gently, then mix into the rice.

  7. Return cooked chicken to the skillet. Add fish sauce and stir everything together. Cook another 1–2 minutes.

  8. Remove from heat. Garnish with fresh cilantro and serve warm.

✅ Pro Tip: For extra flavor, add a squeeze of lime juice or a drizzle of sesame oil just before serving.