BBQ Chicken Fried Cauliflower Rice
Channel: Mason Woodruff
Date: 2022-03-17

Transform a frozen riced cauliflower medley into this protein-packed, one-pan BBQ chicken fried cauliflower rice. 

I've included written instructions below. For a printable recipe card, go to https://withthewoodruffs.com/bbq-chicken-fried-cauliflower-rice/

And for an option to make this without cauliflower rice, go to https://withthewoodruffs.com/bbq-chicken-fried-rice

1. To make it, season 1 pound of diced chicken breast with a blend of 1 Tbsp dark brown sugar, 1 Tbsp smoked paprika, 1 tsp Garlic Powder, 1 tsp Cumin, 1 tsp dry mustard, 1 tsp kosher salt, and 1/2 tsp black pepper. 

2. Heat a large skillet or wok over high heat. Add 1 Tbsp olive oil, followed by the seasoned chicken. Cook for 2-3 minutes until the chicken is cooked through to an internal temperature of 165ºF. Transfer to a bowl and set aside.

3. Add 2 Tbsp olive oil to the skillet, followed by a bag of frozen cauliflower rice or a cauliflower rice veggie medley. Cover for 5 minutes.

4. Once thawed and golden brown around the bottom and edges. Stir the rice and create a well in the center of the pan. Add 2 eggs and scramble before stirring into the rice. 

5. Add 2 Tbsp Bachan's Japanese BBQ sauce (or a blend of BBQ sauce, soy sauce, toasted sesame oil, rice vinegar, and mirin) and cook for 30-60 seconds.

6. Turn off the heat and add the chicken. Stir everything together and garnish with scallions or chives, toasted sesame seeds, chili oil or chili garlic crisp, and a drizzle of the Japanese BBQ sauce.

Have leftover proteins in the fridge? Check out some of our other recipes: 

• Pork tenderloin fried cauliflower rice: https://withthewoodruffs.com/leftover-pork-tenderloin-cauliflower-fried-rice

• Leftover Texas Brisket Fried Rice: https://withthewoodruffs.com/leftover-brisket-fried-rice