Cauliflower Fried Rice is quick, nutritious, easy-to-make meal that's full of tender savory mushrooms, juicy chicken, flavorful veggies and the perfect amount of spice.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Servings: 6servings
Calories: 341kcal
Ingredients
3tbsprefined coconut or light olive oil(divided)
1medium bell pepper, diced into 1/4-inch pieces, about 1 cup
1/2yellow onion, diced into 1/4-inch pieces, about 1/2 cup
3cloves garlic, minced
8button mushrooms, sliced thin, about 1 1/2 cups
3tbspMexican seasoning mix, or store-bought taco seasoning(divided)
2cupscooked chicken, cut into 1/2-inch pieces
4cups COLD cauliflower rice
2 tbspCholula hot sauce or the alternate hot sauce of your choice
2tbspfresh cilantro, chopped
2cupsfreshly shredded monterey jack or pepper jack cheese(optional)
Instructions
In a large skillet over medium high heat, warm 1 tablespoon of oil until shimmering. Add the peppers and onions. Stir to coat and cook for about 1 minute. Add the mushrooms, stir, and sprinkle generously with 1 tablespoon of Mexican spice mix.
Stir the skillet and continue cooking until the vegetables soften, about 3-4 minutes. Add the chicken to the skillet and sprinkle with an additional tablespoon of Mexican spices. Stir and cook 1 more minute until warm. Transfer the chicken and vegetables to a large bowl next to the stove.
Add the remaining 2 tablespoons of oil to the hot skillet and add the rice. Stir to coat and sprinkle with the remaining tablespoon of Mexican spices. Stir well and continue stirring and scraping the bottom of the skillet while the rice warms. Drizzle hot sauce over the rice and stir well to mix throughout.
Add the chicken and vegetable mixture back to the skillet with the rice. Stir well to combine and make sure everything is warm. Sprinkle with cilantro. Top with cheese, if desired, before serving.