Our cauliflower fried rice recipe was a such hit and so many of you asked for a chicken cauliflower fried rice version! Here is a new chicken version and it’s really quite simple, with the addition of chicken breast. You can certainly use chicken thigh meat for more flavor or even switch it out to shrimp.

The wonder of this recipe is that there’s no rice at all! The “rice” part is 100% cauliflower and when chopped small, the tiny bits of cauliflower resembles the “rice”.

Cauliflower "Fried Rice" with Chicken
Total Time
30 mins

We prefer the texture of hand minced cauliflower, but you can always mince it in a food processor or buy it pre-minced. If using a food processor, be careful not to process it too much or else the cauliflower will become mushy once cooked.

Servings: 4 servings


1 pound (455g) boneless, skinless chicken breast, cut into bite sized pieces
1 medium head cauliflower
1 large egg
2 Tablespoons (30ml) cooking oil, divided
1/2 medium onion , chopped
2 cloves garlic , minced
1/2 cup (120ml) diced frozen or fresh carrots
1/2 cup (120ml) frozen peas
2 Tablespoons (30ml) soy sauce *for gluten-free use tamari
1/2 teaspoon sesame oil
fresh cracked black pepper to taste
2 green onions , diced
optional: kosher salt
more optional vegetables: kale , celery, broccoli, corn, spinach
more options: shrimp , pork and beef


Mince cauliflower into very small crumbled pieces, resembling the size of rice or larger because the cauliflower will shrink as it cooks. You can use a food processor to get this texture, but be careful to not process the cauliflower too much or it will become mushy. We prefer to hand mince everything to get the small texture, so it still remains firm when cooked.
Heat large skillet on medium high heat. Add olive oil, then add onion and garlic. Cook until soft and translucent.
Add chicken and cook until brown, about 3 minutes.
Add cauliflower and sauté until almost tender, making sure it is not mushy soft. Add the peas and carrots and stir until combined. If using fresh carrots, cook for about 2 minutes, otherwise proceed to the next step.
Add the beaten egg, soy sauce, sesame oil and black pepper. Stir until the egg coats all of the cauliflower and becomes cooked.
If needed, add additional kosher salt to taste. Add green onions and stir until everything is combined.
Serve warm.

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