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5 from 11 votes

Chicken Fried Cauliflower Rice

Prep time
5 mins
Cook time
20 mins
Total time
25 mins


  • 1 small head of cauliflower cut into florets or a 12 oz bag of cauliflower rice (frozen or fresh is fine)
  • 1 lb boneless, skinless chicken breasts, diced into ½ inch cubes
  • 1 small white onion, chopped
  • 1 cup of frozen corn, peas, carrots, & green beans
  • ½ tbsp + 1 tbsp olive oil
  • 2 tbsp GF tamari sauce
  • 2 eggs
  • cracked black pepper to taste
  • sesame seeds


  1. This recipe can be easily doubled. In a food processor, pulse the cauliflower florets so it becomes cauliflower rice. Steam the cauliflower, and drain well. Use a paper towel or towel to get the moisture out of the cauliflower. Ring out the moisture. Let the cauliflower cool. You can also use a bag of already prepped cauliflower rice. Frozen or fresh is fine. 
  2. In a large skillet/pan, heat ½ tbsp of olive oil over medium-high heat. 
  3. Add chicken, and toss occasionally. Cook it until it's cooked through. It should take about 5 minutes. Transfer from pan to a plate.
  4. Over medium-high heat again, add 1 tbsp of olive oil to empty pan. Add chopped onion. Toss & cook for a minute or two. 
  5. Add the cauliflower rice. Cook for about 4 minutes.
  6. Add corn, peas, carrots, & green beans. Cook for about 3 minutes, or until all the veggies are cooked through. 
  7. In a small bowl, beat 2 eggs well. Using your spatula, move all the ingredients to the edges of the pan. Pour beaten eggs to the center of the pan. Stir eggs as they cook to keep them scrambled. Once the eggs are cooked, mix them with the rest of the ingredients.
  8. Add cooked chicken to pan, and mix together.
  9. Season with pepper to taste. Add GF tamari sauce. Toss & cook for a couple more minutes. 
  10. Take the pan off the heat, and serve warm. Can add toppings like sesame seeds, green onions, crushed peanuts, and more tamari sauce. 
  11. Store any leftovers in an airtight container in the fridge. 
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