Chicken Cauliflower Fried Rice

Need a quick, healthy dinner idea that doesn’t leave you feeling stuffed or sluggish? This Chicken Cauliflower Fried Rice is a lighter, low-carb twist on the classic takeout favorite — full of flavor, veggies, and protein. It’s a weeknight hero meal: quick to make, family-friendly, and perfect for those busy homeschool (or just plain busy) evenings.

If your kids love fried rice, this is an easy way to sneak in extra veggies while keeping all the flavor they love. And if you’re cutting back on carbs or just trying to eat a little lighter, you’ll love that this version swaps traditional rice for riced cauliflower — no one even misses the rice!

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🥢 Ingredients for Chicken Cauliflower Fried Rice

• 2 tablespoons olive oil
• 3 boneless, skinless chicken breasts, cubed into bite-size pieces
• 3 cups riced cauliflower
• 1 large carrot, diced
• 4 green onions, white and green parts, sliced
• 2 cloves garlic, minced
• 1 ½ cups frozen peas, thawed
• 1 teaspoon sesame oil
• ¼ cup liquid aminos (or soy sauce, if preferred)
• 2 eggs, lightly beaten

Optional toppings: extra sliced green onions, toasted sesame seeds, or a drizzle of sriracha for heat.

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👩‍🍳 Instructions

1. Cook the chicken.
Heat olive oil in a large skillet or wok over medium-high heat. Add cubed chicken and cook for 8–10 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.

2. Sauté the veggies.
Add the diced carrot and green onions to the same skillet. Sauté for about 4–5 minutes, until slightly softened. Add the riced cauliflower and continue cooking for another 4–5 minutes, stirring to prevent burning.
Tip: If your cauliflower rice was frozen, make sure it’s thawed and drained to keep your fried rice from turning soggy.

3. Add the flavor.
Return the cooked chicken to the skillet along with peas, sesame oil, and liquid aminos. Stir everything together and cook until the mixture looks dry and any excess liquid has evaporated.

4. Cook the eggs.
Push the mixture to the sides to make a well in the center of the pan. Pour in the beaten eggs and scramble them as they cook. Once set, stir them into the rest of the cauliflower rice.

5. Serve and enjoy.
Top your chicken cauliflower fried rice with sliced green onions, sesame seeds, or a drizzle of your favorite sauce. Serve warm and enjoy your guilt-free takeout-style meal!

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🌿 Tips and Variations

• Vegetarian option: Skip the chicken and add tofu or extra veggies like edamame, bell peppers, or mushrooms.
• Add a little spice: A pinch of red pepper flakes or a squeeze of sriracha adds great heat.
• Use what you have: Frozen mixed veggies work just as well — this recipe is very forgiving.
• Make-ahead tip: This fried rice reheats beautifully for lunch the next day, so double the batch if you have hungry teens or a full homeschool crew.

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💡 Why You’ll Love This Cauliflower Fried Rice

This recipe is the best kind of healthy comfort food — fast, easy, and packed with flavor. You’ll love how it satisfies that fried rice craving while keeping things low-carb, gluten-free, and family-approved. Plus, it’s a one-pan meal, which means fewer dishes and more time for your evening routine (or, let’s be real, more time to collapse on the couch).

Whether you’re following a low-carb or keto diet, or just looking for an easy chicken dinner that gets everyone to eat their veggies, this cauliflower chicken fried rice is a total win.