This is comfort food at its best, but so healthy and light compared to its rice-based counterpart. When making this recipe, make sure you have all the ingredients chopped, prepped, and ready as the final stir-fry comes together in 10 minutes!

Recipe Summary

prep:
30 mins
cook:
14 mins
total:
44 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch together in a large bowl.

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  • Heat a wok or large saucepan over high heat. Swirl in 1 tablespoon vegetable oil. Spread chicken mixture in a single layer over the surface of the wok; cook for 1 minute. Flip and toss chicken. Spread out again; cook and stir for 2 minutes more. Transfer chicken to a plate.

  • Heat remaining 2 tablespoons vegetable oil in the wok over medium heat. Add light green part of the scallions, garlic, and ginger; cook and stir until fragrant and softened, 1 to 2 minutes.

  • Stir 4 tablespoons soy sauce, cauliflower rice, and 1/2 teaspoon salt into the wok. Cook until cauliflower starts to crisp, about 3 minutes. Stir peas and carrots into the wok. Cook, stirring occasionally, until warmed through, about 5 minutes.

  • Make a well in the center of the wok; pour in beaten eggs. Stir eggs with a spatula until scrambled, about 2 minutes. Stir in chicken, remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, dark green parts of the scallions, pineapple, peanuts, and rice vinegar.

Cook's Notes:

Chicken can be marinated for 1 to 6 hours if desired.

If you can't find cauliflower rice at the store, you can make it at home. Remove the core from a 2-pound cauliflower and cut it into large florets. Pulse florets in a food processor in batches until finely chopped, 8 to 10 long pulses per batch.

Substitute canned pineapple for the fresh pineapple if desired.

Nutrition Facts

389 calories; protein 28.5g; carbohydrates 25g; fat 21.3g; cholesterol 136.9mg; sodium 1977.4mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/10/2019
Made this exactly as instructed, and it was delicious. The reason I docked a star is that it took SO LONG to get the ingredients together. And that was using frozen riced cauliflower. Now, I’m not the fastest food preppier, but not the slowest either. That said, once it was finally done (over an hour later), my husband and I loved it. He is trying to control blood sugar so we are trying new things, and I will definitely make this again. Read More
(4)

Most helpful critical review

Rating: 3 stars
02/24/2020
The cauliflower became soggy when I added the frozen peas and carrots which was a disappointment. If I were going to make this again I would thaw the carrots and peas and drain any moisture from them before adding. The flavor was good, but the sogginess was a game changer. Read More
17 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/10/2019
Made this exactly as instructed, and it was delicious. The reason I docked a star is that it took SO LONG to get the ingredients together. And that was using frozen riced cauliflower. Now, I’m not the fastest food preppier, but not the slowest either. That said, once it was finally done (over an hour later), my husband and I loved it. He is trying to control blood sugar so we are trying new things, and I will definitely make this again. Read More
(4)
Rating: 4 stars
03/27/2018
Pretty much stuck to the recipe. The only thing I may change the next time is make the cauliflower rice separately and put the chicken and veggies on top instead of mixing it all together. I did think it was a bit salty for me, but my family thought it was ok. I will make it again. Read More
(3)
Rating: 4 stars
04/03/2017
Pretty nice recipe. I made my own "rice" but left in the core because it adds crunch and eliminates waste. I used romanesco cauliflower so it was a beautiful green color. The method is quite simple and true to times. I thought it needed some zip so I added Sriracha and garlic chili sauce to the scrambled eggs. I also added white pepper. Thank you for the recipe. Read More
(2)
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Rating: 5 stars
06/05/2018
First time making cauliflower rice; VERY good. Prep is time consuming but result was worth it. Used yellow sweet pepper instead of carrots good. Had various garlic-related items in the fridge (ramps green garlic) added those too. I think you could add most anything and it would be good. Read More
(1)
Rating: 5 stars
03/26/2018
I halved the recipe but the next time I ll only half the chicken and cauliflower and leave the rest as is so it ll have a greater flavor profile. It was great! Read More
(1)
Rating: 5 stars
04/30/2018
Lol how do you say good in Chinese? I was skeptical at first cause this sounded like something served in a restaurant in a gentrified neighborhood but it s really good. I would like to note it takes a while to prep!!! Read More
(1)
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Rating: 5 stars
07/25/2018
Good Recipe. Read More
Rating: 3 stars
02/24/2020
The cauliflower became soggy when I added the frozen peas and carrots which was a disappointment. If I were going to make this again I would thaw the carrots and peas and drain any moisture from them before adding. The flavor was good, but the sogginess was a game changer. Read More
Rating: 4 stars
08/13/2020
It was pretty good. I will probably make it again with a few changes. Proably less soy sauce and a little more brown sugar. I found it a little strong. It was time consuming having to make the cauliflower rice and cooking the chicken. But it was a nice dish. I suggest making more if your having it as a main dish. Read More
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