Thai Fried Riced Cauliflower

  • prep time20 min
  • total time 20 min
  • serves 4
Geoffrey Zakarian
Geoffrey Zakarian The Kitchen

A low-carb fried rice that's full of fragrant Thai flavours.

38 Ratings
Directions for: Thai Fried Riced Cauliflower


1 lb(s) boneless, skinless chicken breast, cut into thin slices

1 tsp cornstarch

2 Tbsp oyster sauce

1 Tbsp fish sauce

2 tsp soy sauce

1 tsp sugar

¼ cup canola oil

1 small yellow onion, finely diced

1 red bell pepper, finely diced

1 Tbsp minced ginger

5 cloves garlic, minced

1 Thai chile pepper, thinly sliced

One 12-oz package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold

½ lime

2 scallions, green and white parts, chopped

1 Tbsp chopped toasted peanuts

½ cup fresh cilantro leaves


1. Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl.

2. Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate.

3. Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes.

4. Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.

See more: Chicken, Main, Poultry, Thai, Vegetables

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