Vegetarian · 20 min
Cauliflower "Fried Rice" with Chicken, Mushrooms, Carrots & Peanuts
- 20 min
- 2–6 servings
- 613 kcal / serving
A quick skillet supper where cauliflower replaces rice, woven with chicken, mushrooms, and carrots, then finished with a savory miso-ginger sauce and peanuts for crunch. It comes together fast for a weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbchicken thighs, boneless skinless
- 1 (12 oz) bagfrozen, riced cauliflower
- 1 (1 inch) pieceginger root
- 15 mlmiso paste, white
- ¼ cuppeanuts, roasted unsalted
- ½ (10 oz) bagshredded carrots
- 1 (8 oz) pkgsliced white mushrooms
From the pantry: black pepper, rice vinegar, salt, stir-fry sauce, toasted sesame oil
Cookware
chef's knife · cutting board · grater (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs · cauliflower
Shopping list by aisle
Produce
- 1 (1 inch) pieceginger root
- ½ (10 oz) bagshredded carrots
- 1 (8 oz) pkgsliced white mushrooms
Meat & seafood
- ¾ lbchicken thighs, boneless skinless
Frozen
- 1 (12 oz) bagfrozen, riced cauliflower
Pantry & dry goods
- ¼ cuppeanuts, roasted unsalted
Sauces, oils & condiments
- 15 mlmiso paste, white
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken thighs, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| frozen, riced cauliflower | 1 (12 oz) bag | 2 (12 oz) bags | 3 (12 oz) bags |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| miso paste, white | 15 ml | 30 ml | 45 ml |
| peanuts, roasted unsalted | ¼ cup | ½ cup | ¾ cup |
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| sliced white mushrooms | 1 (8 oz) pkg | 2 (8 oz) pkg | 3 (8 oz) pkg |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a large nonstick skillet over medium-high heat.
- Dry the chicken, trim into bite-sized pieces, and season with salt and pepper.
- Add a thin layer of oil to the skillet, then cook the chicken with the peanuts until the pieces are almost cooked through and the peanuts are golden; transfer everything to a plate.
- Peel and mince the ginger, placing it in a small bowl with the miso paste, stir-fry sauce, and vinegar; season with salt and pepper and mix to form the sauce.
- In the same skillet, add a little more oil and cook the riced cauliflower, sliced mushrooms, and shredded carrots, stirring until tender and heated through.
- Return the chicken and the sauce to the skillet; simmer and stir until the sauce thickens and the chicken is fully cooked, 1–2 minutes.
- Divide the cauliflower “fried rice” among bowls, then spoon over the chicken and vegetables.
- Serve with additional peanuts sprinkled over the top if desired.
Two tips
- Store leftovers in an airtight container for up to 2 days. Reheat in a skillet over medium heat, stirring to loosen.
- Swap in extra mushrooms or use a different stir-fry sauce from the pantry to vary the flavor while keeping the same base.
Nutrition per serving
- Calories
- 613 kcal
- Protein
- 46 g
- Carbs
- 42 g
- Fat
- 30 g
- Fiber
- 9 g
- Sodium
- 1032 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
PLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.