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Cauliflower Fried Rice with Chicken

Prep Time 15 mins
Cook Time 13 mins
Total Time 28 mins
Course Side Dish
Servings 5
Calories 239 kcal


  • 2 tablespoons grapeseed oil
  • 1 1/2 cups onion diced
  • 3 cloves garlic minced
  • 1/2 cup red bell pepper diced
  • 4 green onion tops
  • 2 cups frozen mixed vegetables such as peas, carrots and green beans
  • 1 tablespoon butter
  • 16 oz. cauliflower rice
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 eggs beaten
  • 2 boneless skinless chicken breasts cooked and shredded
  • 4 tablespoons Low-Sodium Soy Sauce or Coconut Aminos
  • 1 teaspoon sesame oil
  • 2 tablespoons fresh parsley chopped


  • In a large nonstick saute pan, on medium-high heat, add 2 tablespoons of grapeseed oil. Once hot, add the onion, garlic, red pepper and green onions. Saute for about 4 minutes or until softened.
  • Add the 1 tablespoon of butter to the pan. Once it's melted, add the frozen vegetables and cook for about 3-4 minutes until heated throughout.
  • Add the 16 oz. of cauliflower rice, the shredded chicken, salt, and pepper. Saute for a couple of minutes, and push it over to the side of the pan.
  • Add the eggs to the empty side of the pan and scramble. Then combine everything and add the 4 tablespoons of low-sodium soy sauce and sesame oil.
  • Finally, stir in the fresh parsley and serve!
Keyword cauliflower rice