Cauliflower Fried Rice with Chicken

4-6 Servings
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  • 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.