Chicken & Mushroom Cauliflower Fried Rice

Let’s talk about cauliflower rice.

Is it my favorite thing on this planet? No. Is it a competent stand-in for regular rice? Barely. But if you put enough seasoning on it, mix it with a few of your favorite ingredients, and stir-fry it to oblivion—it actually ends up tasting pretty decent.

I have been seriously missing certain carbs this last few days, and rice is the number one. I love sushi, and rice bowls, and chicken and rice…ugh. Cauliflower rice is just about the best that I can get, and it’s been okay to sub it in for the few recipes I’ve tried it in. My first was this fried rice I made for lunch the other day.

The best thing about this fried rice? I took advantage of some leftovers. I used up a picked-over rotisserie chicken and a halfway empty bag of peas and carrots in my fridge. I didn’t want just a normal fried rice, so I tossed in some sliced portobello mushrooms for good measure.

I think the reason I liked this so much was because of the ingredients I used in the “rice” part: toasted sesame oil, soy sauce, garlic, green onions, and sambal oelek. If you don’t have any sambal sauce, don’t worry; just use Sriracha. It’s basically the same thing.

By the way, I went out to lunch with friends/co-workers yesterday to one of my favorite Cali-Mexican restaurants—and was still able to keep on track of my keto diet. Delicious chicken an poblano fajitas (sans tortillas), cauliflower con queso, broccolini, and kale slaw. Yum.

So…this cauliflower fried rice. Is it as good as the real thing? Not even close. But is it a pretty decent sub? Absolutely.

Chicken & Mushroom Cauliflower Fried Rice

• Servings: 4
• Time: 20 mins
• Difficulty: Easy
• Print

Cauliflower fried rice with chicken, mushrooms, and veggies, stir-fried to perfection.

Ingredients

• 1-2 cups cooked chicken
• 2 cups sliced portobello mushrooms
• 3 cups cauliflower rice
• 1/2 cup frozen peas & carrots, thawed
• 2 TBS. toasted sesame oil
• 1 TBS. soy sauce
• 2 tsp. sambal oelek
• 2 cloves garlic, minced
• 3 green onions, sliced

Directions

1. Heat oil in a large skillet or wok over medium high heat. Add green onions and cook, stirring constantly for 2 minutes. Add mushrooms and cauliflower rice. Stir fry until mushrooms are browned, about 3-4 minutes.
2. In a small bowl, stir together, garlic, soy sauce, and sambal oelek. Pour into wok/skillet, tossing to coat cauliflower rice. Continue cooking for 2-3 minutes.
3. Add chicken, peas and carrots. Stir and continue cooking, 2-3 minutes, and serve.

Step-By-Step Instructions

Heat oil in a large skillet or wok over medium high heat. Add green onions and cook, stirring constantly for 2 minutes. Add mushrooms and cauliflower rice. Stir fry until mushrooms are browned, about 3-4 minutes.

In a small bowl, stir together, garlic, soy sauce, and sambal oelek. Pour into wok/skillet, tossing to coat cauliflower rice.

Continue cooking for 2-3 minutes. Add chicken, peas and carrots. Stir and continue cooking, 2-3 minutes, and serve.