Cauliflower Fried Rice with Chicken
Estimated $6.21 recipe · $3.10 per serving (US / USD)
Low-carb cauliflower rice stir-fried with chicken, egg, and Asian seasonings.
The recipe
Cauliflower Fried Rice with Chicken
Low-carb cauliflower rice stir-fried with chicken, egg, and Asian seasonings.
Ingredients
- 280g chicken breast, diced
- 1 head cauliflower
- 2 eggs
- 3 spring onions
- 2 garlic cloves
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp ginger
- 80g frozen peas
Estimated recipe cost
$6.21 for 2 servings · $3.10 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 280g chicken breast, dicedRetail benchmark · $22.37 / 3629 g · Retail reference · Uses 280g | $1.73 |
| 1 head cauliflowerPlanning assumption · $3.00 / 600 g · Assumes 600 g per item | $3.00 |
| 2 eggsRetail benchmark · $1.67 / 12 each · Retail reference · Count stated in recipe | $0.28 |
| 3 spring onionsPlanning assumption · $0.90 / 100 g · Assumes 15 g per item | $0.41 |
| 2 garlic clovesRetail benchmark · $0.72 / 30 g · Retail reference · Assumes 3 g per item/portion | $0.14 |
| 2 tbsp soy sauceRetail benchmark · $1.68 / 444 ml · Retail reference · 1 tbsp ≈ 15ml | $0.11 |
| 1 tsp sesame oilPlanning assumption · $4.00 / 148 ml · 1 tsp ≈ 5ml | $0.14 |
| 1 tsp gingerPlanning assumption · $2.50 / 100 g · 1 tsp ≈ 2g | $0.05 |
| 80g frozen peasPlanning assumption · $1.50 / 340 g · Uses 80g | $0.35 |
| Estimated total | $6.21 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Pulse the cauliflower florets in a food processor until they resemble rice grains (do it in batches). Alternatively, grate on the coarse side of a box grater. Pat dry with kitchen paper.
- Season the diced chicken with salt and pepper. Heat oil in a wok or large pan over high heat. Cook the chicken 4–5 min, stirring, until golden and cooked through. Remove.
- Add a splash more oil. Stir-fry the garlic and ginger for 30 seconds. Add the frozen peas and stir-fry 1 min.
- Push everything to the sides. Add the cauliflower rice in a single layer — cook undisturbed 2 min to dry it out and get a little colour, then toss.
- Push the cauliflower aside. Pour the beaten eggs into the centre and scramble quickly, then fold through the cauliflower.
- Return the chicken. Add soy sauce and sesame oil, toss everything together over high heat 1–2 min.
- Serve immediately scattered with sliced spring onions.
Recipe notes
Drain the microwaved cauliflower really well or the 'rice' will be soggy.
Estimated nutrition per serving
380 kcal · 40g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.