Cauliflower Rice Pan with Chicken and Eggs

5 from 6 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 1 Cauliflower
  • 2 Onions
  • 3 Garlic cloves
  • 800 g Chopped chicken
  • 1 Yellow pepper
  • 1 Green paprika
  • 1 Can Corn
  • 3 tbsp Soy sauce
  • 2 tsp Honey
  • 1 tbsp Balsamic vinegar
  • 4 Eggs
  • Sesame


  • At the beginning, separate the steeds from the cauliflower and grate finely with a stand mixer or grater. Small crumbs should be reminiscent of rice or couscous (no puree !!).
  • Then peel the onions and garlic. Cut the onions into small cubes, press the garlic. Wash, core and dice the peppers. Drain the corn. Roast the sesame seeds dry in a pan until they start to crack and are golden brown.
  • Heat some oil in a large pan or wok and sear the chicken in it. As soon as it is done and lightly brown, season with salt and paprika and set aside. In the same pan, fry the onions and garlic in a little oil. As soon as the onions are translucent, add the peppers and fry them. In the meantime, stir together vinegar, soy sauce and honey to make a sauce.
  • After a short time, add the cauliflower rice and corn to the pan and also briefly toast. Then add the chicken and sauce and continue to fry over medium heat until everything is well mixed.
  • Place the eggs in a bowl and whisk. Then create a free area in the middle of the pan and pour the eggs into it. Fry with scrambled eggs. As soon as the scrambled eggs are formed, mix the egg with the other ingredients in the pan. Add sesame seeds and serve. Good Appetite!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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