Chicken · 40 min
Chicken Cauliflower Fried 'Rice' with Carrots & Peas
- 40 min
- 2–6 servings
- 467 kcal / serving
A skillet meal where chicken is seared, then mixed with cauliflower rice, carrot, peas and scallions for a light, textured fried rice feel. It’s a practical weeknight option that comes together in about forty minutes with simple pantry flavors.
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Ingredients
- 1 mediumcarrot
- 1 medium headcauliflower
- ¾ lbchicken breasts, boneless skinless
- 1egg
- ½ cupfrozen peas
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- carrots
- eggs
From the pantry: black pepper, salt, soy sauce, toasted sesame oil
Cookware
chef's knife · cutting board · garlic press (optional) · grater or food processor · measuring cups · measuring spoons · mixing bowls · stainless steel skillet · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast · cauliflower
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 mediumcarrot
- 1 medium headcauliflower
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- carrots
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- 1egg
- eggs
Frozen
- ½ cupfrozen peas
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| cauliflower | 1 medium head | 2 medium heads | 3 medium heads |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| egg | 1 | 2 | 3 |
| frozen peas | ½ cup | 1 cup | 1 ½ cups |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash the cauliflower and trim away the leaves, then grate or pulse it to rice-sized pieces.
- Rinse the carrot and green onions, trim the ends, and cut the carrot into small dice; slice the green onions on a diagonal into 1/4 inch pieces.
- Measure the peas and mix them with the carrot in a medium bowl.
- Peel and mince the garlic and ginger; set them in a small bowl.
- Heat a skillet over medium-high heat and prepare the chicken by cutting it into bite-sized pieces and seasoning with salt and pepper.
- Coat the skillet with a little oil and brown the chicken, about 3–4 minutes; transfer to a plate once browned.
- Add a bit more oil, then cook the garlic and ginger briefly until fragrant, about 15–30 seconds; stir to combine with the skillet base.
- Toss in the carrot and peas and cook until just tender, 3–4 minutes; add the cauliflower rice and stir-fry until it’s tender, 2–3 minutes.
Two tips
- Prep the carrot and green onions ahead of time for quick assembly.
- If you have leftovers, reheat in a hot skillet with a splash of soy sauce for a quick lunch; swap in cooked peas or extra scallions for extra color.
Nutrition per serving
- Calories
- 467 kcal
- Protein
- 51 g
- Carbs
- 27 g
- Fat
- 18 g
- Fiber
- 9 g
- Sodium
- 260 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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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.