Cauliflower Fried Rice With Chicken

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Cauliflower Fried Rice With Chicken

Cauliflower is still trending as a substitute for rice, potatoes and as a crust for pizza. Although you can buy frozen riced or mashed cauliflower, it’s easy to rice fresh cauliflower using a chef Knife.

Using the knife makes it easy to control the texture of the cauliflower. Some recipes call for a coarser texture while others need a fine texture. A food processor will provide similar results. I tried both and found that for this recipe, I preferred using the knife.

How to Rice Cauliflower with a Knife

After removing the stem, use the 9-1/4" French Chef knife to slice the cauliflower into slices or to remove the florets.

Keeping the tip of the knife on the cutting board, use a rocking motion and move your knife across the cauliflower in a semi-circle until it is cut into the desired size. For this recipe, the cauliflower should resemble the size and shape of rice grains.

Adding Flavor to Cauliflower

This easy to make one dish meal combines simple ingredients with flavors commonly used in Asian cooking. The saltiness of the soy sauce combined with the nuttiness of the sesame oil creates a nice balance.

If you’re really pressed for time, buy a rotisserie chicken, remove the skin and dice the breasts using the 5” Petite Santoku.

To easily peel the fresh ginger used for this recipe, just scrape the bowl of a spoon along the skin to remove.

Everyone who tasted it agreed, and I did too, that the cauliflower tasted like rice. This is a perfect main dish to have any night of the week. It contains lots of good for you ingredients, like cauliflower, chicken, eggs, peas and carrots.

As a final touch, serve the dish with hot sauce, if desired.

Cauliflower Fried Rice with Chicken

4-6 Servings
Print Recipe


  • 3 teaspoons canola oil, divided
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 1 1-inch piece of fresh ginger, peeled and grated
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 1/4 cup thinly sliced scallions
  • 1 medium head of cauliflower (you'll need about 4 cups of riced cauliflower)
  • 1/4 cup plus 2 tablespoons low-sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 cooked chicken breasts, diced
  • Low sodium chicken broth, optional (see note below)
  • Hot sauce for serving, optional


  1. Heat a large fry pan over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and scramble. Transfer eggs to a dish and set aside.
  2. Heat the remaining 2 teaspoons of oil. Add the garlic and ginger. Cook, stirring constantly, for about 1 minute. Add the peas, carrots, scallions and cauliflower. Stir fry until the vegetables are tender, about 5 minutes.
  3. Whisk the soy sauce and sesame oil in a small bowl. Stir this mixture and the diced chicken into the cauliflower mixture. Cook another 1-2 minutes. Stir the scrambled eggs back into the mixture.
  4. Serve with hot sauce and additional soy sauce if desired.
  5. Note: During the last couple of minutes of cooking, the dish seemed a bit dry. I prefer a little moisture so I added some chicken broth which added some extra flavor and produced a better result.

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