Thai Fried Rice made with riced cauliflower is a healthier and low carb alternative to traditional Thai Fried Rice. It’s easy to make, ready in less than 30 minutes, and can be made ahead of time for your weekly meal prep.
overhead photo of four meal prep containers of Thai Cauliflower Fried Rice

There’s just a few days left until Christmas and I have been doing a lot of holiday baking. I’ve baked what feels like a zillion cookies and have eaten quite a few of them. To help balance things out, I’m trying my best to eat healthy for my main meals.
photo of one serving of Thai Cauliflower Fried Rice
Thai Fried Rice is one of my favorite fried rice dishes. This version uses riced cauliflower instead. It incorporates all the flavors of Thai Fried Rice but in a healthier way.

It’s easy to make and super flavorful.
close-up photo of Thai Cauliflower Fried Rice

If you like this recipe, you might like my cauliflower chicken fried rice, too.

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Thai Cauliflower Fried Rice Meal Prep

A low carb version of Thai Fried Rice that is flavorful, easy and can be made ahead for your weekly meal prep.
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Ingredients

  • 2 garlic cloves, minced
  • 1/2 tbsp canola, vegetable or olive oil
  • 1 lb boneless chicken breast, thinly sliced
  • 1/2 a small brown onion, finely diced
  • 1 large red bell pepper, seeds removed and diced into small squares
  • 3 cups cauliflower rice
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tsp granulated white sugar
  • 1 chili pepper, seeds removed and thinly sliced
  • 1/2- 1 tsp low sodium soy sauce, optional
  • 2 large eggs, beaten
  • 2 tbsp finely chopped cilantro

Instructions
 

  • Bring a large skillet to medium high heat. Add garlic and oil. Stir garlic in the oil until garlic starts to brown and the aroma of the garlic comes out. Add in chicken and onions. Cook until chicken is 2/3 done and onions are transculent. Add a little bit of water if your pan gets too dry.
  • Add bell peppers and cauliflower rice into the pan. Cook until chicken is cooked and vegetables are tender.
  • Add fish sauce, oyster sauce, sugar, chili pepper and stir until evenly combined. Taste and adjust sauce as needed. If you think the rice needs more sodium, add soy sauce.
  • Move all the ingredients to one side of the pan. Pour beaten eggs to the empty side. Stir eggs as they cook to keep them scrambled. Once eggs are just cooked, mix them with the rest of the ingredients.
  • Remove rice from heat. Garnish with cilantro. When rice has cooled, divide rice into meal prep containers

Notes

  • I use these Meal Prep Containers
  • *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Serving: 0.25of recipe, Calories: 250kcal, Carbohydrates: 10.9g, Protein: 31.1g, Fat: 7.3g, Saturated Fat: 1.6g, Sodium: 1030.1mg, Fiber: 3.2g, Sugar: 5.2g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
Thai Cauliflower Fried Rice Meal Prep