Takeout fried rice is one of those cravings that's hard to shake, but a single serving from a restaurant can run 50+ grams of carbs before you've even added the extra fried rice everyone orders on the side. This version swaps the rice for cauliflower and doubles down on protein instead.
It still hits the same savory, garlicky, slightly smoky notes — the wok-hei flavor comes from high heat and not overcrowding the pan, not from the rice itself.
Cook everything in batches rather than all at once — a crowded pan steams instead of sears, and searing is where the flavor actually comes from.
Save this recipe for later — pin it to your low carb board.
Heat 1 tbsp avocado oil in a large wok or skillet over high heat. Add diced chicken and cook until golden and cooked through, about 6 minutes. Remove and set aside.
Push nothing aside — just wipe the pan quickly, add a touch more oil, pour in the beaten eggs, and scramble until just set, about 1 minute. Remove and set aside with the chicken.
Add remaining oil, garlic, and ginger to the hot pan. Cook 30 seconds until fragrant, then add peas and carrots. Cook 2-3 minutes.
Add the riced cauliflower to the pan and cook 4-5 minutes, stirring frequently. Return the chicken and eggs to the pan, add soy sauce and sesame oil, and toss everything together for 1-2 minutes. Top with green onions.
Cooking them separately first means each ingredient gets properly browned instead of steaming together in a crowded pan — that's what gives this dish real fried-rice flavor instead of a soggy stir-fry.
Yes, no need to thaw first — just add a minute or two of extra cook time and make sure the pan stays hot enough to evaporate the extra moisture.
Use tamari or a certified gluten-free soy sauce instead of regular soy sauce, and the rest of the recipe is naturally gluten-free.
Yes — swap in 1 lb of peeled shrimp, cooked the same way for about 3-4 minutes until pink, for a lighter protein swap.