Print

Chicken & Veggie Egg Fried “Rice”

Print Recipe

All the flavor of classic fried rice—without the carbs. This quick stir-fry swaps traditional rice for fluffy riced cauliflower, then loads it up with scrambled eggs, tender chicken, peas, carrots, and savory soy-sesame seasoning. Perfect for a light dinner or low-carb meal prep that still tastes indulgent.

Ingredients

Scale

Chicken:

1 lb boneless, skinless chicken breast, diced

1 tbsp sesame oil

2 tbsp soy sauce (or tamari)

Salt & pepper, to taste

Fried “Rice” Base:

4 cups riced cauliflower

2 large eggs, lightly beaten

1 cup frozen peas and carrots mix

2 green onions, sliced

2 cloves garlic, minced

1 tbsp sesame oil

2 tbsp soy sauce (or tamari)

Optional Twist:

1/4 cup roasted cashews for crunch

Instructions

Cook chicken – Heat sesame oil in a skillet. Season chicken with soy sauce, salt, and pepper. Cook 5–6 minutes until golden and cooked through. Remove and set aside.

Scramble eggs – In the same pan, push any remaining oil to the side, add beaten eggs, and scramble until just set. Remove and reserve.

Fry cauliflower rice – Add sesame oil to the pan, then garlic. Stir in riced cauliflower and flash-fry 3–4 minutes until just tender but fluffy.

Combine – Add peas, carrots, green onions, soy sauce, chicken, and eggs. Stir-fry 2–3 minutes to heat through. Top with cashews if using.

Twist: Add roasted cashews for a nutty crunch.
Meal Prep Tip: Flash-fry cauliflower rice quickly to prevent sogginess and keep the texture fluffy.

Nutrition

Find it online: https://thecomfortspoon.com/chicken-veggie-egg-fried-rice/