Cauliflower Rice Stir Fry

This week I am sharing a great recipe my sister recently taught me that features cauliflower rice – a perfect substitute for rice or pasta when looking to reduce your carbohydrate intake. This recipe is great to curb those chinese or thai takeout cravings, easy to make and great for leftovers. Add in more or swap out other veggies of your preference and even swap the chicken for chickpeas or tofu to make vegetarian!

Cauliflower Rice Asian Inspired Chicken & Veggie Stir Fry

Serves 4 people


1/2 yellow onion diced
1 cup frozen peas
1/2 cup chopped carrots
1/2 cup chopped brussel sprouts
1 package of Trader Joe’s frozen cauliflower rice
3 chicken breasts – diced
2-3 cloves garlic minced
2 eggs
coconut oil
1 teaspoon cumin
1 teaspoon chilli powder
2 tablespoons reduced sodium soy sauce
salt/pepper to taste

Dice up raw chicken into small bite size pieces.
Saute in a medium heat pan with a heaping tablespoon of coconut oil, cumin, chilli powder & salt and pepper.
After chicken is browned on either side/ mostly cooked, throw in onion & garlic, cook on medium until onion is translucent and chicken is cooked thoroughly.
Reduce heat to a simmer – add cauliflower rice, carrots and brussel sprouts.
Cook until most of the moisture is gone, add frozen peas.
Season with additional salt & pepper and 2 tablespoons of soy sauce.
Meanwhile, in a separate non-stick pan, cook 2 scrambled eggs .
Mix in the eggs with the rest of the stir fry; serve in bowls with additional soy sauce as desired!
Enjoy! 🙂


One response to “Cauliflower Rice Stir Fry”

  1. Yum! We have been looking for a new dinner recipe and this looks great. I bet you could make your own cauliflower rice pretty easily, too!


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