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Cauliflower Chicken Fried Rice

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Course: Dinner, Lunch
Cook Time: 14 minutes
Servings: 5


  • 4 cups frozen riced cauliflower
  • 2 Tbsp. olive oil
  • 2 large eggs (lightly beaten)
  • 3 cloves garlic (chopped)
  • 1 tsp. dried or fresh ginger
  • 1 cup frozen mixed veggies
  • 1/4 cup thinly sliced red onion
  • 4 Tbsp. low-sodium soy sauce
  • 2 cooked chicken breasts (diced or shredded rotisserie chicken)
  • Hot sauce or Sriracha for serving (optional)


  • Heat a large skillet over medium-high heat. Add 1 teaspoon of the olive oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining olive oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the mixed veggies, onions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
  • As the vegetables are cooking, whisk the soy sauce together in a small bowl with the chicken. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or two. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.
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