Spicy Chicken Cauliflower Fried Rice

Tuesday, February 19, 2019

I love Chinese food, but it doesn't love my waistline. So any excuse to find a healthier version I can enjoy for multiple days, I'm totally down for!

This is an adaptation of a recipe a friend shared with me recently, but I adapted based on the ingredients I had at home! And let me tell you, it's BOMB!


1 package of chicken tenderloins
2 bags frozen cauliflower rice
3-4 whole eggs
Veggie options: frozen sweetcorn, frozen peas, broccoli, carrots, onions.
For this recipe I used corn, peas and diced onion (approximately 1/2 medium yellow onion)
Low sodium soy sauce
Sesame oil
Fresh ground black pepper


  1. Season chicken tenderloins with fresh ground black pepper.
  2. In a large wok, add 1 tbsp sesame oil and cook tenderloins over med/high heat until no longer pink. Remove and set aside. Shred into smaller pieces.
  3. Add another tbsp sesame oil, and sauté onions, sweet corn and peas over medium heat until cooked through. While this is sauteeing, start to steam your bags of frozen cauliflower rice.
  4. In a separate pan, scramble your eggs.
  5. Add eggs, cauliflower rice and shredded chicken to wok. 
  6. Add a couple of tbsps low sodium soy sauce (to your taste) and mix all ingredients through to combined and heated through.
  7. Top with sriracha.
  8. Devour!

If you are making this with broccoli, steam your broccoli until al dente and add at step 5.