A quick one-pot chicken fried “rice” made with cauliflower, rotisserie chicken, bacon, and veggies. Big takeout flavor in a lighter, easy dinner.
Fried rice takeout is one of our go-tos when I don’t feel like cooking, but even the good spots around me have gotten so expensive lately. At this point, I’d much rather make my own version at home and save the money.
I’m not someone who avoids rice, but one night I was completely out, but had a head of cauliflower I needed to use up. So this version was born, and it more than hits the spot every time I make it.
I’ll be honest: I’m not usually a fan of cauliflower swaps. But a good cauliflower rice bowl? That I can always get behind! Especially my shrimp fried cauliflower rice or cheesy taco skillet.
ingredients to make cauliflower chicken fried rice
I like to use bacon for flavor and the grease doubles to scramble the eggs and sauté the veggies. If you don’t eat pork or want to omit the bacon, you can use olive oil in its place.
- Cauliflower: 1 medium head, riced, or an 8-ounce bag of cauliflower crumbles.
- Bacon: adds smoky, salty flavor.
- Eggs: gives this dish that fried rice texture and flavor.
- Aromatics: fresh ginger, minced garlic and green onions for flavor.
- Frozen Peas & Carrots: no need to thaw. Bulks up this stir-fry and adds extra veg.
- Cooked Chicken: shredded chicken such as rotisserie, chicken thighs, or whatever you have.
- Sesame Oil: for that classic fried rice flavor.
- Coconut Aminos: adds flavor. You can also use soy sauce or tamari sauce.
how to make chicken and vegetable fried cauliflower rice
Everything comes together in just one skillet for an easy, 30-minute weeknight dinner. The full instructions are in the recipe card, but here are a few step-by-step photos for reference.
How to Store Leftovers
Leftover cauliflower chicken fried rice keeps really well in the fridge, making it great for meal prep too.
- Let the cauliflower fried rice cool completely, then transfer to an airtight container and store in the fridge for up to 3–4 days. The texture is best within the first couple of days, but it will still reheat well after that.
How to Reheat
Tip: Add a small splash of coconut aminos or soy sauce while reheating to freshen everything up.
- Stovetop (best method): add leftovers to a skillet over medium heat with a small splash of oil. Cook for 3–5 minutes, stirring occasionally, until heated through. Let it sit for a minute between stirs so it can lightly crisp instead of steam (this helps avoid soggy leftovers!)
- Microwave (quick option): heat in 30–60 second intervals, stirring in between, until warmed through. The texture will be softer but still flavorful.
Can You Freeze It?
You can, but the texture will be softer once thawed since cauliflower holds more moisture than rice. If freezing, let it cool completely and store in a freezer-safe container for up to 2 months. Reheat from thawed in a skillet for best results.
Chicken Fried Rice Made With Cauliflower
Ingredients
- 1 medium head of cauliflower - or an 8-ounce bag of cauliflower crumbles
- 1/2 lb bacon (8 slices) - sugar-free/nitrate free suggested
- 2 large eggs, whisked
- 1 1 inch fresh ginger, peeled and grated - or 1 tbsp dried spice will work too
- 3 cloves garlic, minced
- 1 10-12oz bag frozen peas and carrot
- 4 stalks green onions, thinly sliced
- 2 cups chicken, shredded - rotisserie, chopped chicken thighs, poached, etc
- 1/2 tablespoon sesame oil
- 2 tablespoons coconut aminos - can also use soy sauce or tamari if not gluten-free
Instructions
- Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Alternatively, you can use a bag of cauli crumbles.
- Add bacon to cold skillet, turn heat to medium-high and cook bacon until done. Transfer to a paper towel lined plate. Once cooled, roughly chop bacon.
- Using leftover bacon grease, add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Add the garlic and ginger and cook, stirring constantly, about 1 minute until fragrant. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 2-3 minutes.
- As the vegetables and protein are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken and bacon, into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with additional soy sauce if desired.
Nutrition
This post may contain affiliate links. Purchasing through them help support this website. Please see the disclaimer here.
We love this recipe! I usually add spicy mayo for some heat, but otherwise I follow it too a T
Glad you love it as much as we do, Jenni! Def can’t go wrong with a pop of spicy mayo!