Recipe Image

Chicken Cauliflower Fried Rice

  • 5 m
  • 30 m
Diabetic Living Magazine
“Cauliflower rice lends similar taste and texture to this Asian-inspired fried rice dish, but is lower in carbohydrates than real rice.”


    • 2 teaspoons olive oil
    • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
    • 1 teaspoon minced fresh ginger
    • 1 clove garlic, minced
    • 1 12-ounce package frozen riced cauliflower with peas and carrots, such as Green Giant® Riced Veggies Cauliflower Medley
    • 2 eggs, lightly beaten
    • 2 tablespoons reduced-sodium soy sauce
    • Sliced green onions (optional)


  • 1 In a 12-inch nonstick skillet heat oil over medium-high. Add chicken; cook until no longer pink, stirring occasionally. Add ginger and garlic; cook and stir 2 to 3 minutes more. Remove mixture from skillet.
  • 2 Add frozen vegetables to skillet. Cook 4 to 5 minutes or just until tender, stirring occasionally. Make a well in center of vegetables; add eggs. Cook 1 minute, then stir to scramble. Once eggs are cooked through, stir into vegetables. Stir in chicken mixture and soy sauce. If desired, top servings with green onions.
  • Tip: If you can't find frozen riced cauliflower with peas and carrots, use one 12-oz. package frozen riced cauliflower plus 1 cup frozen mixed vegetables, such as peas and carrots.
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