Chicken Fried Rice Made With Cauliflower

A quick one-pot chicken fried “rice” made with cauliflower, rotisserie chicken, bacon, and veggies. Big takeout flavor in a lighter, easy dinner.

3.50 from 8 votes

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Course: Main Course

Cuisine: American, Chinese

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: 4

Calories: 290kcal

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

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.

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