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Chicken and Vegetable Cauliflower Fried Rice
A 43-minute Asian-American dinner for 4 — 390 calories per serving.
per serving, estimated
A lighter take on classic fried rice — riced cauliflower tossed with tender chicken, crisp vegetables, scrambled egg, and savory soy-sesame sauce in a hot wok.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1½ pounds boneless skinless chicken breasts (cut into ½-inch pieces)
- 1 cauliflower (large head, riced (about 6 cups))
- 3 Large eggs (lightly beaten)
- 1½ cups frozen peas and carrots
- 1 white onion (finely diced)
- 1 red bell pepper (diced)
- 4 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon toasted sesame oil
- 3 tablespoons vegetable oil
- 3 green onions (thinly sliced)
- ½ teaspoon Kosher salt
- ¼ teaspoon ground white pepper
- 1 tablespoon sesame seeds (for garnish) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Cut 1½ pounds boneless skinless chicken breast into ½-inch pieces, pat dry, and season with ¼ teaspoon kosher salt and ¼ teaspoon ground white pepper. 5 min
- Trim and core the large head of cauliflower, then pulse florets in a food processor in batches until broken down into rice-sized crumbles — you need about 6 cups. 8 min
- Mince 4 garlic cloves and grate 1 teaspoon fresh ginger. 3 min
- Finely dice the white onion and dice the red bell pepper; lightly beat 3 large eggs in a small bowl; whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon toasted sesame oil in a separate small bowl. 7 min
- Timing-sensitive step. Heat 1 tablespoon vegetable oil in a large wok or wide skillet over high heat until shimmering, add the chicken pieces in a single layer, and cook undisturbed for 2 minutes, then stir-fry 2–3 minutes more until cooked through; transfer to a plate. 5 min
- Timing-sensitive step. Add another 1 tablespoon vegetable oil to the wok, add the diced onion and red bell pepper, and stir-fry over high heat for 3 minutes until softened and lightly charred at the edges. 3 min
- Timing-sensitive step. Push the vegetables to the side, add the remaining 1 tablespoon vegetable oil to the center, then add the garlic and ginger and stir-fry 30 seconds until fragrant.
- Timing-sensitive step. Add the riced cauliflower and 1½ cups frozen peas and carrots to the wok; stir-fry over high heat for 4–5 minutes, tossing constantly, until the cauliflower is tender and any moisture has evaporated. 5 min
- Timing-sensitive step. Push everything to the sides of the wok, pour the beaten eggs into the center, and scramble them for about 1 minute until just set, then fold them into the rice mixture. 2 min
- Timing-sensitive step. Return the cooked chicken to the wok, pour the soy-oyster-sesame sauce over everything, and toss vigorously over high heat for 1–2 minutes until evenly coated and glossy. 2 min
- Taste and adjust seasoning with the remaining ¼ teaspoon kosher salt if needed, then plate and garnish with sliced green onions and sesame seeds (optional). 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.