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Chicken Rainbow Veggie Cauliflower Fried Rice

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 206kcal


  • 1 medium head of cauliflower chopped into florets
  • 3 large eggs lightly beaten
  • Salt and pepper to taste
  • 3 tablespoons olive oil divided
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 3 medium carrots peeled and finely diced
  • 1 cup broccoli florets finely diced
  • 1 cup frozen peas
  • 2 cups cooked diced chicken
  • 1/2 cup toasted cashews
  • 2 tablespoons soy sauce
  • 2 tablespoons minced fresh parsley


  • Place cauliflower florets in a food processor and pulse several times until cauliflower is ground up and the consistency of rice. Set aside.
  • In a small bowl, whisk eggs and season with salt and pepper. Heat 1 tablespoon oil in a nonstick skillet over medium heat. Once pan is hot, pour beaten egg mixture into pan. As egg begins to set, use a spatula to push edges towards center. Continue doing so until egg is completely cooked. Remove egg from pan, cool, and finely dice. Set aside.
  • Heat remaining oil in a large nonstick skillet over medium-high heat until pan is hot. Add onion, garlic, carrot, and broccoli and saute several minutes until veggies are caramelized and tender. Reduce heat to medium and add cauliflower rice, peas, chicken, and diced egg and saute 8-10 minutes until rice is heated through. At this point, rice may be refrigerated up to 4 days.
  • To finish the rice, return skillet to medium heat, and stir over heat 8-10 minutes until rice is heated through. Remove from heat and stir in toasted cashews, soy sauce, parsley, and salt and pepper to taste. Enjoy cauliflower rice hot!


Serving: 1g | Calories: 206kcal | Carbohydrates: 12.6g | Protein: 16.5g | Fat: 10.5g | Saturated Fat: 2.2g | Polyunsaturated Fat: 8.3g | Cholesterol: 97mg | Sodium: 320mg | Fiber: 3.4g | Sugar: 4.3g