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Chicken Fried Cauliflower "Rice"
with stir-fry vegetable mix

Active: 20 Total: 50

A good marinade goes a long way, and this sweet and spicy version doesn't disapoint. Use leftover cauliflower rice from earlier in the week and frozen stir-fry vegetables for this fast, fresh twist on one of our favorite weeknight meals.



Cauliflower Rice:
  • Cauliflower, small - 1 head , florets chopped
  • Butter - 1 1/2 Tbsp
Sweet and Spicy Marinade and Stir-Fry Sauce:
  • Bragg's / coconut aminos - 4 Tbsp
  • Water - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Fish sauce - 1 tsp
  • Honey - 1 tsp
  • Hot sauce of choice - 1 tsp
Chicken Fried Cauliflower "Rice":
  • Chicken breasts, boneless and skinless - 1 lb , chopped
  • Green onions - 3 stalks , white and green parts chopped and separated
  • Limes - 1 , wedges
  • Frozen vegetables (any stir-fry mix) - 3 cups
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Eggs - 2
  • Cauliflower rice (ingredients listed separately) - ~1 1/2 cups


  1. Make marinade - Combine aminos, water, vinegar, sesame oil, fish sauce, honey and hot sauce. (Can be done up to 5 days ahead)

  2. Marinate chicken - Chop chicken into 1” / 2.5cm cubes. Toss chicken with half the marinade (reserve the other half). Marinate for at least 30 minutes and preferably overnight. (Can be done 1 day ahead)

  3. Green onions / Limes - Prep as directed and store separately. (Can be done up to 3 days ahead)

  4. Cauliflower rice - (If not already made from Monday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. (Can be done up to 3 days ahead)

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  1. Heat a wok over medium-high heat. Add first part of cooking oil. Use a slotted spoon to remove chicken from marinade (discard any leftover marinade) and add chicken to heated oil. Saute until golden brown on all sides and cooked through, 3 to 4 minutes. Remove from wok and set aside.

  2. Add second part of cooking oil and then white part of green onions. Saute until tender, ~1 minute. Add frozen vegetables and saute until defrosted and warmed through, 2 to 4 minutes.

  3. Crack eggs into wok and scramble. When eggs are done, add in cauliflower rice and reserved half of sauce. Toss everything together, and cook until cauliflower rice is warmed through. Add in green parts of green onions, chicken and a squeeze of lime juice. Season to taste with salt and pepper or more lime juice.

  4. Serve fried cauliflower rice with extra lime wedges and hot sauce on the side. Enjoy!



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