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cauliflower rice stirfry

Cauliflower Fried Rice

A nutritious and quick weeknight dinner solution!

Total Time 20 minutes
Servings 6
Calories 375 kcal


  • 1 lb chicken breasts, diced
  • 16oz bag frozen stir fry vegetables
  • 12oz bag frozen cauliflower rice
  • 8oz Microwaveable Rice Steam Pouch
  • 3 Tbspoon Vegetable or Canola Oil
  • optional: diced green onion

Nut Sauce

  • 2 tbsp Your choice of nut butter (I like almond)
  • 2 tbsp Low Sodium Soy Sauce
  • 2 tbsp Rice Vinegar
  • 2 tbsp water
  • 2 tbsp Sriracha Chili Paste (can also be to taste)


  1. Warm 1 tablespoon of oil in a large pan over medium high heat on stovetop. Add diced chicken and cook thoroughly. Set cooked chicken aside on a plate and cover with foil to retain moisture.

  2. Heat 2 tablespoons of vegetable oil in pan and add frozen stir fried vegetables. Meanwhile, put rice pouch in the microwave and cook as instructed on package.

  3. As stir fry vegetables are thaw, add in frozen cauliflower rice package*  Once cauliflower rice is cooked through return chicken to pot. Add in instant rice and toss. (Note: to avoid the cauliflower rice turning into mush, do not add frozen cauliflowerrice in at the same time the frozen vegetables)

  4. If desired, garnish with chopped green onions and Nut sauce (see recipe).

Nut sauce

  1. Add nut sauce ingredients in a bowl, whisk until mixed well. Enjoy!