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Fried Cauliflower Rice with Chicken

Chicken and cauliflower

Fried Cauliflower Rice with Chicken

Recipe courtesy of St. Joseph Hospital


  • 1 medium head cauliflower, stem removed (about 4 cups riced)
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 4 4-ounce chicken breast, raw, cut into ½-inch cubs
  • 6 green onions, chopped
  • ½ cup frozen peas
  • ½ cup chopped carrots
  • 1 cup sliced mushrooms
  • 1 cup finely chopped onions
  • ½ cup water chestnuts
  • 2 large eggs
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon garden seasoning
  • ¼ teaspoon red pepper


  • Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture similar to rice.
  • In a large skillet add garlic and ½ tablespoon oil.
  • Add chopped cauliflower and use a spatula to evenly flatten cauliflower; cook, stirring occasionally for 4 to 5 minutes or until the cauliflower starts to brown.
  • Add 1 tablespoon of oil to skillet; stir to combine
  • Add green onions, peas, mushrooms, carrots and onions. Reduce heat to medium and cook, stirring often, for about 5 minutes or until vegetables are tender crisp.
  • Make two wells in the middle of the vegetable mixture, cooking just until the eggs set
  • Add chicken, garden seasoning, red pepper and soy sauce to skillet and stir to thoroughly combine.