Simple 20 minute Cauliflower Chicken Fried Rice

This recipe is one of my easy go-to weeknight meals. If I don’t feel like thinking of something to cook, chances are I am going to make cauliflower chicken fried rice. I usually have everything stocked up in my freezer.

It’s full of protein and veggies. It reminds me of a way lighter version of Benihana fried rice.

Another great thing about it is you can cook it in ONE PAN, so no dirtying a bunch of dishes! It is also gluten and dairy-free.

Notes:

I buy the pre-riced cauliflower rice because it’s much easier than doing it in a food processor yourself!

For the frozen veggies I like to get get the medley of peas, corn, green beans and carrots. I just think it’s a great combo, but if you like something different, go for it!

Prep Time: 15 minutes

Cook time 20 minutes

Serving Size: 4

Ingredients:

• 1 lb chicken breast, cut into 1 inch cubes

• 2 tbsp low sodium tamari

• 1 tbsp siracha

• 1 tsp garlic powder

• Salt/pepper to taste

• 1 tbsp sesame oil

• 1/2 onion, diced

• 2 garlic cloves, minced

• 1 tbsp of fresh grated ginger

• 16 oz cauliflower rice (I used fresh, but frozen is fine)

• 1.5 cups of frozen mixed vegetables

• 2 eggs, whisked

• 1/4 cup low sodium soy sauce

• 1 tbsp siracha

For garnish:

• 1/4 cup green onions, thinly sliced

• 1 tsp sesame seeds

• Siracha

Directions:

1. In a large mixing bowl, combine the cubed chicken, tamari, siracha, chili flakes, garlic powder and salt + pepper. I like to let this marinade on the counter while I prep everything else. During this time, chop your onion + garlic, measure out your veggies and slice the green onion.

2. Heat a large skillet to medium high heat. Add in 1 tablespoon of sesame oil to pan. Next add the marinated cubed chicken. Sauté chicken for 4-5 minutes, tossing throughout. Remove chicken from the pan and place in a bowl to rest.

3. Add little more sesame oil if you need it and stir fry the onion for 2 minutes until translucent. Next add the garlic and ginger and continue to cook for 3 minutes, stirring frequently.

4. Next add in the cauliflower rice and frozen vegetables. Let cook for about 5 minutes until cauliflower seems tender and vegetables are warm throughout.

5. Push all of the cauliflower mixture to one side of the pan, so you have room to scramble the eggs on the other. Scramble for a few minutes until the eggs are cooked.

6. Add the chicken back in, top with the tamari and siracha and mix everything together. Generously season with salt and pepper. Let cook for a few more minutes till the chicken is cooked throughout. It should reach an internal temp of 165.

7. Garnish with green onion, sesame seeds and more siracha.