Go Back
A bowl of cauliflower fried rice with chicken on a table surrounded by the fresh ingredients used to make it

Cauliflower Fried Rice With Chicken

This recipe is simple to make and won't take a lot of your time. It's full of healthy vegetables and lots of flavor!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Chinese
Servings 4 servings


  • 1 bag frozen riced cauliflower
  • 2 TBSP avocado oil
  • 2 cloves garlic minced
  • 1/2 med onion diced
  • 2 carrots grated
  • 1/2 cup bell pepper chopped
  • 2 cups yellow squash and zucchini diced
  • 1/2 cup frozen peas thawed
  • 2 eggs scrambled
  • 5 TBSP coconut aminos or organic soy sauce
  • 1-2 tsp fresh ginger grated
  • 1 pound boneless, skinless chicken breasts


  • Cut the chicken breasts into 1 inch cubes.
  • Add 1 TBSP avocado oil to a medium skillet. Add the chicken cubes. Cook over medium heat until fully cooked, turning occassionally.
  • Add 1 TBSP avocado oil to a large skillet.
  • Add carrots, garlic, and onions. Saute over medium heat for 10 minutes.
  • Add peas, zucchini, yellow squash, and bell pepper to the large skillet.
  • Continue sauteeing the vegetables over medium heat for another 5-10 minutes until the vegetables are tender.
  • Add the riced cauliflower, eggs, ginger, and coconut aminos (or soy sauce). Allow the mixture to cook until the eggs have fully cooked.
  • Add the cooked chicken and mix well. Serve.