Easy Low-Carb Cauliflower Fried Rice with Chicken

Simple, quick, and nourishing, cauliflower fried rice with chicken is one of my favorite meal choices when I’m trying to lighten things up on my menu plan. This recipe is also extremely versatile and fast to get on the table, which means a lot for this hungry, calorie-counting mom on hectic days.

Traditional take-out fried rice made with chicken or pork is one of my favorite restaurant comfort foods, and this low-carb version of the dish is a deliciously lighter alternative that I’ve really enjoyed for many years.

In fact, I shared a cooking video featuring this very recipe back in 2021! Wow, that’s just crazy, right?

Time truly flies.

While I do believe that cauliflower fried rice may have been a hipper, or trendier, dish a few years ago, it’s still such a delicious, healthy recipe, and I also believe it deserves to make a come back!

I prefer to use a convenient bag of frozen cauliflower rice to keep this low carb recipe quick and easy mostly so I don’t lose my fleeting motivation to make healthier choices!, however if you prefer to rice your own cauliflower you can, of course. Sub in a generous three cups of cooked caulilflower rice to replace the 12 ounce frozen steamable bag I list in the recipe below.

My daughter is out for Spring Break this week and it’s hard to believe we’re at this point in the 2025-2026 school year already. We are, of course, happy for the downtime as a family though and we will be getting out and having some fun! Be sure to follow me on Instagram or Facebook if you have not already, I’ll be sharing about any Spring Break adventures, or great food we eat this week in my social media stories. Hope to see you there!

Here’s a little bit of life lately around our home!

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Easy Low-Carb Cauliflower Fried Rice with Chicken

Recipe by Marcelle at A Little Fish in the Kitchen

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Traditional take-out fried rice made with chicken or pork is one of my favorite restaurant comfort foods, and this low-carb version of the dish is a deliciously lighter alternative that I’ve really enjoyed for many years. This easy cauliflower fried rice with chicken is quick, delicious and versatile; add in a handful of your favorite veggies!

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CourseLunch, Brunch, DinnerCuisineChinese, JapaneseDifficultyEasy

Servings: 4

1/2x 1x 2x

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Ingredients

• 2 tablepoons sesame oil

• 1 1/4 cup cooked chicken, coarsely chopped or shredded

• 1 cup frozen peas and carrots mix

• 1/2 large red bell pepper, coarsely chopped

• 1 large clove garlic, minced (optional)

• 2 green onions, sliced

• 1/3 large onion, coarsely diced

• 12 ounce bag of frozed riced cauliflower, cooked (see notes below)

• 3 tablespoons soy sauce

• 1 large egg

Directions

• In a large skillet, heat the sesame oil over medium heat. Add the chicken, peas and carrots mix, chopped onion and red bell pepper to the hot skillet. Sauté until warmed through (about 3 minutes). Add in 1 tablespoon of sliced green onions and minced garlic (if using) and stir; sauté for another 2 minutes.
• Add the cooked cauliflower rice to the skillet and stir ingredients to combine. Add the soy sauce to the skillet and stir the ingredients again. Stir fry all ingredients until everything is heated through and the fresh veggies are tender (about 6 minutes).
• Gently move the cauliflower fried rice over to the side of the pan making a clear space to scramble the egg (watch tutorial video below if you need guidance with this recipe). Crack the egg into the warm skillet and scramble gently with a spatula, cooking the egg just until it’s done. Stir the scrambled egg into the fried rice mixture.
• Remove the skillet from the heat. Serve this delicious cauliflower fried rice topped with more sliced green onions and a good drizzle of sriracha! Enjoy!

Recipe Video

Notes

• Sub in a generous 3 cups of homemade cooked cauliflower rice, if you prefer to rice the cauliflower yourself.
• Recipe as published on A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.

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