THE RECIPE JOURNAL · Main Course
Cauliflower Chicken Stir-Fry Rice
This colorful stir-fry is a quick and healthy way to enjoy a flavorful meal packed with tender chicken and fresh cauliflower. Perfect for busy weeknights, it combines simple ingredients for a satisfying dish that’s both tasty and nutritious.
FROM THE KITCHEN • Cauliflower Chicken Stir-Fry Rice
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a large bowl, mix the chicken with 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch until everything is well coated. Heat a wok or large pan over high heat and add 1 tablespoon vegetable oil. Spread the chicken out in a single layer and let it cook for about a minute before flipping and tossing it around. Spread it out again and cook for another 2 minutes, stirring occasionally, then transfer the chicken to a plate.
02
Step 2
Add the remaining 2 tablespoons of vegetable oil to the wok and lower the heat to medium. Toss in the light green parts of the scallions, garlic, and ginger, cooking and stirring until they smell amazing and soften, about 1 to 2 minutes. Pour in 4 tablespoons of soy sauce, then add the cauliflower rice and sprinkle in 1/2 teaspoon salt. Cook everything until the cauliflower starts to get a little crispy, roughly 3 minutes.
03
Step 3
Next, stir in the peas and carrots, cooking until they’re heated through, about 5 minutes. Push the veggies to the sides to make a well in the center of the wok, then pour in the beaten eggs. Scramble them gently with a spatula until they’re just set, around 2 minutes.
04
Step 4
Finally, toss the chicken back in along with the remaining 1 tablespoon soy sauce and 1 teaspoon sesame oil. Add the dark green parts of the scallions, pineapple, peanuts, and a splash of rice vinegar. Give everything a good stir to combine and heat through, then serve and enjoy!
Why you’ll love it
This dish is a perfect blend of healthy and flavorful ingredients. It combines lean protein with nutrient-packed vegetables and a low-carb rice alternative. It’s quick to make, making it ideal for busy weeknights without sacrificing taste.
How to serve
Serve this stir-fry hot, garnished with fresh herbs like cilantro or green onions. A side of steamed greens or a light cucumber salad pairs well to balance the meal. For extra heat, offer chili flakes or a drizzle of sriracha.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to keep the rice moist. Avoid freezing to maintain the best texture of the vegetables.
