Chicken Cauliflower Fried Rice

This fried rice is not only low-carb but can be made gluten-free as well! Cauliflower makes the perfect guilt-free “rice” base and absorbs the flavors of the garlic and ginger



  • 3 cups cauliflower, riced
  • 1 1/2 tbsp grape seed oil (or non-stick cooking spray)
  • 2 eggs, lightly beaten (or 4 egg whites)
  • 10 oz chicken breast, cut into bite-sized pieces
  • 2 cloves garlic, crushed
  • 1 tbsp ginger, finely minced
  • 3 green onions, thinly sliced
  • 1/2 cup snow peas, trimmed, sliced diagonally
  • 1 1/2 tbsp soy sauce, can also use tamari
  • 1/4 cup coriander, coarsely chopped, extra sprigs to serve with



  1. On medium-high, heat half a tablespoon of oil in a large frying pan.
  2. Stir-fry chicken for 3 to 4 minutes and set aside.
  3. Heat the remaining oil. Stir-fry garlic and ginger for 1 minute.
  4. Add cauliflower, snow peas, and half the green onion to the pan. Stir-fry these ingredients for 3 minutes.
  5. Add the beaten egg to the middle of the pan and make sure to stir quickly so that the eggs are cooked through.
  6. Place the chicken in the pan and add soy sauce. Stir-fry until warm and then garnish with coriander sprigs and green onion.

Adapted from