This post may contain affiliate links. Please read our disclosure policy.

Over the Summer, I shared this absolutely fantastic sesame chicken skewer with ginger-scallion rice recipe perfect for summer-time grilling. Those Chicken Skewers quickly became a favorite for so many of you, so I thought I’d turn it into a more traditional skillet weeknight dinner that is also Whole30 Compliant with this Ginger-Scallion Chicken Fried Cauliflower Rice.

Ginger-Scallion Chicken Fried Cauliflower Rice

Here I took the grilled chicken skewers and deconstructed it so that it is all done in a big skillet or wok. I then added all the essentials for fried rice (but subbed riced cauliflower) for a new, unique take on cauliflower-fried rice that will really spruce up your busy weeknight. 

I love the fresh ginger flavor of this Ginger-Scallion Chicken Fried Cauliflower Rice but I especially love how quickly it comes together for all to enjoy!

Ginger-Scallion Chicken Fried Cauliflower Rice
5 from 3 votes

Ginger-Scallion Chicken Fried Cauliflower Rice

Servings: 2 people


  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp primal kitchen ketchup (or compliant ketchup)
  • 1/4 cup chicken broth
  • 1 tsp tapioca flour/starch
  • 2 tbsp avocado oil
  • 1 tsp toasted sesame oil
  • 1 lb boneless, skinless chicken thigh (trimmed of excess fat and cut into 1/2 inch cubes)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
  • 1 tsp peeled and finely grated ginger
  • 1 cup scallions, thinly sliced (3-4 scallions) (plus more for garnish)
  • 4 cups riced caulilfower (preferably not frozen)
  • 2 eggs
  • toasted sesame seeds optional, for serving


  • In a small bowl, whisk together the coconut aminos, rice vinegar, ketchup, chicken broth and tapioca starch until the tapioca has dissolved. Set aside.
  • Heat the avocado and toasted sesame oil over medium-high heat in a large skillet. When hot, add the diced chicken, salt and pepper. Spread the chicken into a single layer and cook, without touching or tossing, until a deep golden-brown crust forms, 3-4 minutes. Toss the chicken and continue cooking until the chicken is cooked through.
  • Add the garlic, ginger, and green onions and cook, stirring until fragrant-- being careful not to burn, 1 to 2 minutes.
  • Whisk the coconut amino sauce once more then pour into the skillet. Toss until well combined on the chicken (it might be a little sticky, but just continue cooking, it will thin out with the cauliflower).
  • Add the riced cauliflower and continue to cook, stirring, until the rice is just tender, about 4 minutes.
  • Scoot all of the cauliflower rice mixture to one half of the skillet, leave the other half empty. In a small bowl, whisk together the eggs until well combined, then pour into the empty half of the skillet. The eggs should spread into an even layer. Let the eggs cook until they are set like an omelet, 1 to 2 minutes. Then, using the edge of a spatula, chop up the cooked eggs. Toss the cooked eggs into the cauliflower rice mixture until well combined, then remove from heat.
  • Serve in bowls and garnish (optional) with toasted sesame seeds and scallions. Enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 2 people

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

Similar recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I made this this evening and it was delish! I also used frozen cauli rice. To avoid the soupy-ness mentioned above, I cooked the rice to package instructions in the microwave. I let it sit in the microwave for a couple minutes, then I kicked up the heat on the stove and added the microwaved cauli to the pan. I ended up with a great consistency similar to regular fried rice. The microwave and high heat possibly burned off some excess water? Highly recommend this recipe – so good!

  2. Hi Alex! I made this last night and it came out more like a thick soup :-\ I subbed shrimp for the chicken, do you think that could have messed it up? The flavor was still great (and we both ate it all!) but the consistency was strange. Thanks!

    1. Hi! Something that could cause more liquid in the recipe: did you use frozen cauli-rice and frozen shrimp? Those usually retain and extract a lot of excess liquid. That in combination with the tapioca flour as a thickener could have made the consistency get a little off.

  3. Hi Alex, I’ve been LOVING your recipes on the anti-inflammatory diet I’m doing (very similar to Whole 30). I can have brown rice and was thinking of doing this recipe with brown rice instead of cauliflower rice. I saw your note about cauliflower rice releasing a lot of moisture – any changes you recommend for doing this with brown rice? I’d really appreciate it. Thanks again! xx

    1. I think brown rice could totally work here! I do recommend using brown rice that is leftover/has been in the fridge for a day or so– that way it doesn’t have as much moisture in it and you can crisp it up with the other ingredients!

  4. Just made this but it turned into a big soupy mess! I had doubled the coconut aminos mixture as I made more chicken (around 3 lbs). Any suggestions?

    1. Sorry to hear it didn’t turn out perfect for you.
      Oddly enough, even though you’re doubling the meat portion I wouldn’t double the sauce component. Since Cauliflower Rice tends to have a ton of moisture the more of it you have the more watery/soupy it can get. I like to be sure there is never too much cauliflower rice in a skillet it steams more rather than sautéing and it just gets super wet. I know it is a bit cumbersome, but perhaps if you double again I’d do it in 2-3 batches to prevent the wet mess! I hope this helps!