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one pan chicken fried cauliflower rice
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4.44 from 16 votes

Cauliflower Chicken Fried Rice

A quick and easy meal idea that uses cauliflower rice instead of white rice, healthing up this popular Chinese dish.
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Main Course
Cuisine: Chinese
Keyword: carrots, cauliflower, chicken, egg, one pan, turmeric chicken stir fry
Servings: 6 servings
Calories: 174kcal


  • 2 tbsps sesame oil
  • 1 onion diced
  • 1.5 cups peas and carrots frozen
  • 2 eggs
  • 1 1/2 cups cooked diced chicken
  • 3 cups cauliflower rice roughly 1 bag of the Green Giant riced cauliflower
  • 1 tsp garlic powder
  • 2 tbsps coconut aminos or soy sauce
  • 1 green onion diced


  • Heat the sesame oil in a cast iron pan over medium heat. Wait until it's nice and hot.
  • Add the onion and frozen peas and carrots vegetables and saute for 5-7 minutes or until vegetables are soft and onion is translucent. If you're using frozen cauliflower, microwave it now while the vegetables cook.
  • Add the egg and scramble it together until cooked.
  • Add the diced chicken, garlic powder, cauliflower, and coconut aminos. Stir together untli there's no liquid at the bottom from the soy sauce. Taste and adjust seasonings.
  • Top with green onions and serve.


This dish is perfect for meal prep. So make it ahead of time and eat it all week.

Container Counts

Full recipe: 6 green, 1 red, 1 yellow, 6 tsps.
Per serving: 1 green, 1/6th red, 1/6th yellow, 1 tsp.
I do not personally count anything below 1/4 of a container


Serving: 1g | Calories: 174kcal | Carbohydrates: 11g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 213mg | Potassium: 440mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3437IU | Vitamin C: 44mg | Calcium: 44mg | Iron: 1mg