When compared to its rice-based sibling, this is comfort food at its healthiest and lightest. Make sure you have all the ingredients chopped, prepared, and ready before beginning this recipe because the final stir-fry comes together in about 10 minutes!
| Prep Time: | 30 mins |
| Cook Time: | 14 mins |
| Total Time: | 44 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- Stir chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch together in a large bowl.
- Heat a wok or large saucepan over high heat. Swirl in 1 tablespoon vegetable oil. Spread chicken mixture in a single layer over the surface of the wok; cook for 1 minute. Flip and toss chicken. Spread out again; cook and stir for 2 minutes more. Transfer chicken to a plate.
- Heat remaining 2 tablespoons vegetable oil in the wok over medium heat. Add light green part of the scallions, garlic, and ginger; cook and stir until fragrant and softened, 1 to 2 minutes.
- Stir 4 tablespoons soy sauce, cauliflower rice, and 1/2 teaspoon salt into the wok. Cook until cauliflower starts to crisp, about 3 minutes. Stir peas and carrots into the wok. Cook, stirring occasionally, until warmed through, about 5 minutes.
- Make a well in the center of the wok; pour in beaten eggs. Stir eggs with a spatula until scrambled, about 2 minutes. Stir in chicken, remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, dark green parts of the scallions, pineapple, peanuts, and rice vinegar.
- Chicken can be marinated for 1 to 6 hours if desired.
- If you can’t find cauliflower rice at the store, you can make it at home. Remove the core from a 2-pound cauliflower and cut it into large florets. Pulse florets in a food processor in batches until finely chopped, 8 to 10 long pulses per batch.
- Substitute canned pineapple for the fresh pineapple if desired.
Nutrition Facts
| Calories | 389 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 137 mg |
| Dietary Fiber | 7 g |
| Protein | 29 g |
| Saturated Fat | 4 g |
| Sodium | 1977 mg |
| Sugars | 12 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Made this with a few modifications, I didn’t add the salt, I added less soy sauce more garlic and a dash of teriyaki sauce. it was delicious.
I left out the ginger and maybe used a little more or less of this or that… but YUM!
It was pretty good. I will probably make it again with a few changes. Proably less soy sauce and a little more brown sugar. I found it a little strong. It was time consuming having to make the cauliflower rice and cooking the chicken. But it was a nice dish. I suggest making more if your having it as a main dish.
The cauliflower became soggy when I added the frozen peas and carrots which was a disappointment. If I were going to make this again I would thaw the carrots and peas and drain any moisture from them before adding. The flavor was good, but the sogginess was a game changer.
I had extremely high hopes for this recipe and was super excited when I found it. I love cauliflower rice and have cooked with it many times professionally and at home. I had an absolute disaster with this one, and it may have all been an operational error, not the recipe. I don’t own a wok so I just used the biggest metal pan that I have. This pan is not the best and the caulflower kept sticking and was just becoming aanoyingly mushy. I had it on med-high heat, but I think my pan was too big for the burner on my stovetop so it wasn’t heating evenly. Just a complete disaster. The pinneapple and the chicken were the only saving grace for me. The pinneapple brings a beautiful sweetness to the dish and I was able to find one that was perfectly ripe. The chicken was full of flavor and tender. I doubled most of the ingredients except for the brown sugar, and I think that was appropriate. Definitely give it a shot, but, make sure you have the proper cookware to achieve “friedrice” and not “musshyrice”. This recipe has a lot of potential, if someone really nails it, would appreciate some advice. Happy cooking!
Made this exactly as instructed, and it was delicious. The reason I docked a star is that it took SO LONG to get the ingredients together. And that was using frozen riced cauliflower. Now, I’m not the fastest food preppier, but not the slowest either. That said, once it was finally done (over an hour later), my husband and I loved it. He is trying to control blood sugar so we are trying new things, and I will definitely make this again.
It was all right. Not as weird as I thought the combination would be, but there is really a lot going on. I’m pretty shocked by the amount of soy sauce that goes into this though, and I feel like this all needs more time to cook together.
Fantastic Recipe!
Good Recipe.
I always follow the recipe the first time out. This is fantastic! (I should say here that I did find the cauliflower ‘rice’ at my local grocery store & I believe this made prep easier) I’m going to try this again with my own modifications…like vegetables in the ‘rice’ ..but everything else will likely stay true to the original. Thank you for sharing this!
First time making cauliflower rice; VERY good. Prep is time consuming, but result was worth it. Used yellow sweet pepper instead of carrots—good. Had various garlic-related items in the fridge (ramps, green garlic), added those too. I think you could add most anything and it would be good.
Lol how do you say good in Chinese? I was skeptical at first cause this sounded like something served in a restaurant in a gentrified neighborhood but it’s really good. I would like to note it takes a while to prep!!!
Pretty much stuck to the recipe. The only thing I may change the next time is make the cauliflower rice separately and put the chicken and veggies on top instead of mixing it all together. I did think it was a bit salty for me, but my family thought it was ok. I will make it again.
I halved the recipe but the next time I’ll only half the chicken and cauliflower and leave the rest as is so it’ll have a greater flavor profile. It was great!
Pretty nice recipe. I made my own “rice” but left in the core because it adds crunch and eliminates waste. I used romanesco cauliflower so it was a beautiful green color. The method is quite simple and true to times. I thought it needed some zip so I added Sriracha and garlic chili sauce to the scrambled eggs. I also added white pepper. Thank you for the recipe.