BBQ Chicken Cauliflower Fried Rice

bbq chicken fried cauliflower rice garnished with chives, sesame seeds, and chili crisp

BBQ Chicken Cauliflower Fried Rice

Elevate a frozen cauliflower rice medley with BBQ seasoned chicken and an umami Japanese BBQ sauce.

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 305kcal

Author Mason Woodruff

Ingredients

1 pound Boneless Skinless Chicken Breast diced
BBQ Rub to taste*
3 Tablespoons 48g Olive Oil, divided
10 oz bag Frozen Cauliflower Rice Medley
2 large Eggs
2 Tablespoons 38g Japanese BBQ Sauce**

Instructions

Season the diced chicken breast with the BBQ rub and set aside.
Heat a large skillet or wok over high heat. Add 1 tablespoon of olive oil, followed by the BBQ seasoned chicken. Cook for 2-3 minutes, stirring every 30-45 seconds until the chicken is cooked through (165ºF internal temperature). Transfer to a bowl and set aside.
Add the remaining 2 tablespoons of oil to the skillet and add the bag of cauliflower rice. Toss or stir the rice to coat in the oil and cover for 5 minutes.
Once the cauliflower rice is completely thawed and turning a crispy golden brown on the bottom, stir and push to the sides to create a center well.
Add the eggs to the center of the pan and scramble. Once cooked, stir the rice into the cauliflower rice.
Add the BBQ sauce and cook for 30-60 seconds before turning off the heat and adding the chicken back to the skillet.
Garnish with scallions or chives, toasted sesame seeds, chili oil or crisp, and additional Japanese BBQ sauce, if desired.

Video

Notes

*About 2 tablespoons of any BBQ rub should work. I used a homemade rub made with 1 tablespoon dark brown sugar, 1 tablespoon smoked paprika, 1 teaspoon Granulated Garlic, 1 teaspoon Cumin, 1 teaspoon dry mustard, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

**I used Bachan's Japanese BBQ sauce. A mixture of classic BBQ sauce, soy sauce, toasted sesame oil, rice vinegar, and mirin would work as a substitute.

Nutrition