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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.

Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  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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Make

  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!

Nutrition Facts

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Reviews

Ratings

Original (143)
Gluten-free (9)
Paleo (13)
Vegetarian (30)

50 reviews

It was a little bland so will up things the next time. 2nd time- used chili garlic sauce instead of sriracha and 1/3 of amount. Maybe a little more chili garlic sauce.

By: Cathleen
Posted: Sep 03, 2020
Diet: Gluten-free
0 Helpful

Really liked it and easy topper and make. Next time will use more sriracha and honey to add more flavor to the sauce.

By: Jayna
Posted: Jul 23, 2020
Diet: Original
0 Helpful

This was a hit with all four of us. I used half frozen veggies and half fresh since I had some broccoli and green beans to use up. Made both tofu and chicken.

By: Nicki
Posted: Apr 17, 2018
Diet: Original
0 Helpful

For something that's honey-sriracha, I was expecting more from the sauce. I would either up the proportions on the sauce and add more honey and sriracha....and probably some corn starch while I'm at it.

By: Tawn
Posted: Aug 10, 2016
Diet: Original
0 Helpful

7 of 10. Pretty good. Next time will use real soy sauce for more flavor. The coconut/paleo sauce just didn't have enough flavor to make this as outstanding as it probably could have been.

By: Robin
Posted: Jul 24, 2016
Diet: Paleo
0 Helpful

This was very good. I took leftovers to lunch the next day and they were just as delicious. Next time I'll add more veggies and a bit more sirracha.

By: c
Posted: Jul 08, 2016
Diet: Original
0 Helpful