Fried rice was a staple in my house growing up. This recipe incorporates all the traditional ingredients with a healthier flare.
Fried rice was a go-to meal that my mom loved making for our family. She started sharing her dish with friends and neighbors, and they raved about how wonderful it was. At one point, she started selling her rice dish to an exclusive circle of people.
I learned how to make fried rice by watching her cook this dish time and time again. Through the years, I began making the dish myself and perfected her technique. Then, I began to put my own spin on her dish as I tried other kinds of fried rice, like Thai Basil, Pineapple Chicken, etc.
I’m more conscious about my health now and started exploring more ways to use riced cauliflower in my cooking. My kids are super picky eaters so I was a little skeptical that substituting jasmine rice with riced cauliflower would be a win in my house. I decided to give it a whirl and to my amazement, even my pickiest eater gobbles this dish up.
This recipe calls for diced chicken breast but when I need to save time, I sub it for shredded rotisserie chicken, which is added later on in the recipe.
To start off, you will dice two chicken breasts into 1/2” cubes. Heat 2 tablespoons of olive oil on a skillet heated on medium-high heat. Add the diced chicken breast and cook thoroughly for 4-5 minutes.
Then, add two 10 oz. bags of frozen riced cauliflower to the skillet and stir fry for about a minute, breaking up the frozen chunks of cauliflower.
Season the riced cauliflower with black pepper.
Add the frozen carrot and peas mix to the skillet. Drizzle the mixture with sesame oil and stir well.
If you are using shredded rotisserie chicken, this is when you’ll add it to the skillet, stirring well to ensure the chicken is heated well. Lower the heat to medium.
Here is the fun part…create a “hole” in the middle of the skillet by moving the rice mixture to the sides of the skillet. Crack the eggs into the hole and stir only the eggs while they cook. Season with salt.
Once the eggs are done cooking, drizzle the mixture with soy sauce and stir well.
Optionally, add the butter and stir well until the butter is completely melted. Salt to taste if needed. Voila!
- Dice the chicken breasts into 1/2″ cubes.
- Heat the olive oil on medium high in a large skillet.
- Stir fry the cubed chicken until thoroughly cooked (4-5 minutes).
- Add the two bags of riced cauliflower to the skillet.
- Stir the riced cauliflower and diced chicken well.
- Season the mixture with black pepper.
- Add the carrots and peas to the skillet.
- Drizzle the mixture with sesame oil and stir well.
- Lower the heat to medium.
- Form a “hole” in the middle of the skillet by moving the rice mixture to the sides of the skillet.
- Crack the eggs into the hole and stir only the eggs while they cook. Season with salt.
- Once the eggs are done cooking, drizzle the mixture with soy sauce and stir well.
- Optionally, add the butter and stir well until the butter is completely melted.
- Salt to taste if needed.
This post may contain affiliate links, meaning when you click the links and make a purchase, I receive a small commission.