Chicken Cauliflower Fried Rice
Easy chicken cauliflower fried rice in just 30 minutes. Perfect for dinner or meal prep for the week ahead, this keto-friendly recipe is a healthy way to enjoy this pan-fried classic.
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 green peas frozen
- 1 green onion
- 4 eggs
- 4 tbsp fish sauce
- 4 sprigs fresh cilantro roughly chopped
Instructions
- Heat oil in skillet over medium heat. Add cubed chicken pieces and fry until cooked through, turning halfway. About 5-10 minutes.
- Reduce heat and remove chicken from the skillet. Transfer to bowl or chopping board.
- Add the cauliflower florets to a food processor and process until the cauliflower is chopped into rice-sized pieces
- Add more oil to skillet and add the chopped onion, grated ginger and minced garlic, sautéing for 3-4 minutes until soft. Add the red bell pepper, green beans, and green onion. Cook until tender, about 5 minutes.
- Add the cauliflower rice and cook until soft
- While the cauliflower rice cooks, beat the eggs in a medium-sized bowl. Beat well.
- Move the cauliflower rice to one side of the skillet, and gently pour the beaten eggs onto the other side. Allow the eggs to start to set for 1-2 minutes before stirring into the rest of the rice mixture.
- Add the cooked chicken pieces and fish sauce into mixture, and stir to combine
- Fry for 1-2 minutes before serving