Whether you’re looking for an easy, last-minute dinner or a meal prep recipe to cover your work week lunches, this chili garlic chicken fried cauliflower rice is the move. It’s super easy to make (there’s even an option to make it without ever touching raw chicken) and is packed with spicy flavors.
And with 31 grams of protein, 8 grams of carbs, and just 275 calories per serving, dessert has never been easier to fit into your day!
Spicy Chicken Fried Cauliflower Rice Recipe Notes
Beginning with the star of the dish, the recipe calls for Perdue Farms Harvestland Diced Chicken Breast. They’re individually wrapped so you can throw them straight in without handling any raw chicken!
If you don’t have access to this product, no worries. You can always dice your own chicken. If you’ve seen my Japanese barbecue chicken fried rice, you know I like to use kitchen scissors to make easy work of diced chicken. No cutting board required!
I’ll add that I’m a Perdue Farms ambassador and you can use my affiliate link (perduefarms.com/mason) to get 15% off your order and occasionally bonuses like a box of this diced chicken breast. Then you can make other recipes like my honey sesame chicken and buttermilk pan fried chicken breast.
Seasoning the Chicken
The spice in this chicken fried cauliflower rice primarily comes from chili oil and optional chili flakes. If you don’t have chili oil on hand, you can use another oil and add in more red chili flakes or other spices.
In addition to chili oil, you’ll need a bit of salt, black pepper, garlic powder, and ground ginger. The chicken goes in with the oil and spices, and you’re ready to cook. No marinate time for this one!
Side note: You may have noticed I emptied the diced chicken breast onto a paper towel before going in the mixing bowl. I like to remove as much excess moisture as possible for optimal seasoning, but this step is totally optional.
Cooking the Chicken
Since the chicken breast is coated in oil, you won’t need any oil in your pan. Just heat the pan and go straight in. The small pieces of chicken will cook quickly, about 2-3 minutes per side or 5-6 minutes total in the pan should fully cook the chicken to a internal temperature of 165F.
Transfer the cooked chicken to a bowl or plate and set aside.
Frying the Cauliflower Rice
The recipe calls for frozen Trader Joe’s Riced Cauliflower Stir Fry, which is a blend of cauliflower rice, peas, red pepper, corn, ginger, and a couple other ingredients. There are plenty of these products out there so feel free to plug and play. If you can only find cauliflower rice on its own, you can mix in a frozen bag of stir fry vegetables like in my chicken fried rice or air fryer fried cauliflower rice recipes.
If you’d like a shopping list for Trader Joe’s with all the staples we have in our kitchen, check out my 30 Kinda Healthy Trader Joe’s Recipes post.
You’ll notice the recipe calls for a different type of oil for frying the cauliflower rice. If you’re a spice lord and really want to bring the heat, feel free to use another tablespoon of chili oil at your own risk!
For serving, I topped everything with fresh chopped scallions, toasted sesame seeds, and a bit of sweet chili sauce. I’d love to know how you use this recipe, though. Let me know in a recipe review or comment below.
And if you do enjoy this recipe, I bet you’ll love my teriyaki ground beef rice bowls and firecracker ground chicken recipes as well.
Spicy Chicken Fried Cauliflower Rice
Ingredients
For the Chicken
- 1 lb Perdue Farms Diced Chicken Breast
- 1 Tbsp 16g Chili Oil
- 1 tsp Kosher Salt
- 1 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 1/2 tsp Ground Ginger
- 1/4 tsp Red Chili Flakes, optional
For the Stir Fry
- 1 Tbsp 16g Sesame or Olive Oil*
- 12 oz bag Trader Joe’s Riced Cauliflower Stir Fry**
- 2 large Eggs, beaten
Instructions
- Add the diced chicken, chili oil, and spices to a bowl and stir to fully coat the chicken.
- Heat a large skillet or wok over medium-high heat. Once hot, add the chicken to the skillet. Cook for 2 minutes before flipping the chicken and cooking for another 2-3 minutes until cooked through. Transfer the chicken to a clean bowl or plate and set aside.
- Heat the sesame or olive oil in the skillet before adding the cauliflower rice stir fry (from frozen). Cook for 5-6 minutes with minimal stirring. Whisk the eggs together while cooking.
- Create a well in the center of the stir fry and add the eggs. Scramble the eggs and mix into the stir fry before adding the chicken back to the skillet. Stir everything together and remove from the heat.
- Serve with fresh scallions, sweet chili sauce, soy sauce, toasted sesame seeds, or your desired garnish.
I did not want to spend the money on chili oil for only one recipe so I added more red chili pepper flakes to keep up the spice. I also increased the soy sauce because I personally love the taste of it.
Always looking for new ways to use my cauliflower rice, and this one is a HUGE winner! Easy, spicy, and great macros. Will definitely be part of my regular rotation.
After making this, I will probably never make regular rice again. So quick and easy! I left out some of the spice just because I am a baby, but it still tasted A1. I could make this one over and over and not get sick of it. 12/10!!
I made this yesterday and it was good ! I added green beans and other veggies I like, and instead of cauliflower I used chickpea rice for more carbs and protein ! It was super tasty and I will be making it again !
I make this every week and half. It is my husband’s favorite thing I make. It is so simple and quick! I usually add cooked jasmine rice once the cauliflower rice is cooked.
This meal came together so quickly and was delicious. I used extra chili oil for more spice, and it was perfect. Perfect for meal prep. 🙂
This is a recipe I make every time I go to tjs! It’s so easy and delicious!
Thanks for this fabulous application of the stir fried cauliflower rice. This came together so quickly with as much flavor if it took all day!
I used chili garlic sauce and mixed it with all the other spices and poured on rotisserie chicken. Also, I cooked the eggs prior to cooking the cauliflower since I had not had a lot of success with scramble in the nest technique.
I make this recipe almost every single week thinking I’ll get tired of it and I never do. Comes together really quick and is delicious. My tip is to make sure to turn up the heat the at very end when adding the cauliflower rice back in and be patient to make sure you cook out the liquid from the rice. Wait it out and you’ll have a delicious weeknight meal!