Chicken and Cauliflower Stir-Fried Rice

This quick and healthy stir-fried rice combines tender chicken with cauliflower for a delicious low-carb twist. It's perfect for a satisfying weeknight meal that’s packed with flavor and easy to make.

Start cooking ↓

TIME44 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

¾ pound skinless, boneless chicken breasts, cut into small cubes 6 tablespoons soy sauce, divided 1 tablespoon brown sugar 2 teaspoons sesame oil, divided 1 teaspoon cornstarch 3 tablespoons vegetable oil 5 scallions, chopped, light and dark green parts separated 4 garlic cloves, minced 1 (1 1/2 inch) piece fresh ginger, grated 2 pounds cauliflower rice 1 teaspoon kosher salt, divided 1 ½ cups frozen peas and carrots 2 eggs, beaten ½ cup finely diced fresh pineapple ¼ cup chopped peanuts (Optional) 1 tablespoon rice vinegar

02 / HOW TO MAKE IT

Let's cook.

Step 1

In a large bowl, mix the chicken with 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch until everything is well coated. Heat a wok or large pan over high heat and add 1 tablespoon of vegetable oil. Spread the chicken out in a single layer and let it cook undisturbed for about a minute. Flip and toss the chicken, then spread it out again and cook, stirring occasionally, for another 2 minutes until it’s mostly cooked through. Transfer the chicken to a plate and set aside.

02

Step 2

Lower the heat to medium and add the remaining 2 tablespoons of vegetable oil to the wok. Toss in the light green parts of the scallions, garlic, and ginger, cooking and stirring for 1 to 2 minutes until everything smells fragrant and soft. Pour in 4 tablespoons soy sauce, then add the cauliflower rice and sprinkle with 1/2 teaspoon salt. Cook, stirring now and then, until the cauliflower starts to get a little crispy, about 3 minutes.

03

Step 3

Next, stir in the peas and carrots and cook for another 5 minutes or so, just until everything is warmed through. Push the veggies to the side of the wok and crack the beaten eggs into the empty space. Scramble them gently with your spatula until they’re cooked, about 2 minutes.

04

Step 4

Finally, mix the chicken back in along with the remaining tablespoon of soy sauce, the last teaspoon of sesame oil, the dark green parts of the scallions, pineapple, peanuts, and a splash of rice vinegar. Give everything a good toss to combine and heat through, then it’s ready to serve!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use day-old rice for the best texture and to prevent clumping.
- Cook the chicken in batches to ensure it browns nicely instead of steaming.
- Add the cauliflower rice toward the end to keep it slightly crisp and fresh.

Why you’ll love it

This dish is a great way to enjoy a healthy and satisfying meal that feels like takeout but is made at home. It combines lean protein with nutrient-packed vegetables, making it both flavorful and nourishing. Plus, it’s quick to prepare, perfect for busy weeknights.

Serving ideas

Serve alongside a fresh cucumber salad or steamed greens for a balanced meal. Garnish with chopped green onions or a squeeze of lime to add brightness. A drizzle of soy sauce or chili garlic sauce can add extra flavor if desired.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce to keep it moist. This dish can also be frozen, but texture may soften upon thawing.