Easy Cauliflower Chicken Fried Rice
Print

Easy Cauliflower Chicken Fried Rice

An easy and healthier version of Chicken Fried Rice. It's packed with veggies and lower in carbs than the usual restaurant favorite!
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 4
Calories 461kcal
Author Tempie

Ingredients

  • 1 tbsp ghee or olive oil
  • 1 lb ground chicken
  • 1 cup finely diced celery
  • 2 small carrots, grated or cut into matchsticks
  • 1/4 cup reduced sodium Tamari or soy sauce (recommended Tamari brand: San-J)
  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 2 large cloves of garlic, minced
  • 4 cups cauliflower rice (or a 12 oz. bag of frozen)
  • 1 1/2 cups cold, cooked long grain white rice (such as Basmati)
  • 1/2 cup thinly sliced green onion
  • 1/2 cup cashews (optional)

Instructions

  • In a small bowl, whisk together soy sauce, garlic, rice wine vinegar, sesame oil. 
  • Heat ghee or olive oil in a large skillet with high sides or a wok over medium-high heat. Add the ground chicken and cook until browned and cooked through, crumbling it up as it cooks. 
  • Add the celery and cook until crisp tender, about 5 minutes. 
  • Add the carrots, cauliflower and sauce to the pan and let cook, stirring frequently, until vegetables are tender, about 3-4 minutes. 
  • Stir in the rice and heat through. Add the cashews and green onions and toss to combine. Serve immediately. 

Notes

Day-old rice is best, but if you forget to make it a day ahead, just spread it out onto a parchment paper-lined cookie sheet and place into the fridge a few hours ahead. 
If using frozen riced cauliflower that can't be easily separated, you can defrost it in the microwave before adding it to the skillet.