Over the summer I shared a fantastic sesame chicken skewer with ginger-scallion rice recipe that’s perfect for grilling — it was a hit with many of you. I wanted to turn that flavor profile into a simple, one-skillet weeknight meal that keeps the same bright ginger-and-scallion character and is also Whole30 compliant. The result is this Ginger-Scallion Chicken Fried Cauliflower Rice, a deconstructed version of the skewers made entirely in a wok or a large skillet.
Try the original grilled sesame chicken skewers recipe here if you want the grilled version; this skillet adaptation brings the same savory-sweet balance to a fast, family-friendly dinner you can make any night of the week.
This skillet dish keeps the fresh ginger and scallion flavors front and center while replacing rice with riced cauliflower for a lighter, lower-carb take on fried rice. I start by searing bite-sized pieces of chicken thigh to develop a deep golden crust, then build the sauce right in the pan and finish by stirring in tender riced cauliflower and scrambled eggs. The whole skillet comes together quickly, making it ideal for busy evenings when you want something flavorful, satisfying, and ready in about 20–30 minutes.
Why this version works well:
- Boneless skinless chicken thighs remain juicy and develop great color in a hot skillet.
- A simple sauce of coconut aminos, rice vinegar, a compliant ketchup, and a touch of tapioca starch gives glossy flavor without soy.
- Riced cauliflower soaks up the sauce and keeps the texture similar to classic fried rice, while staying Whole30 friendly when you choose compliant ingredients.
- Finishing with scallions, grated ginger, and a little toasted sesame oil gives an aromatic, bright finish.
Ginger-Scallion Chicken Fried Cauliflower Rice
Rating: 5 from 3 votes
Servings: 2 people
Ingredients
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp compliant ketchup (such as a primal kitchen style ketchup)
- 1/4 cup chicken broth
- 1 tsp tapioca flour or starch
- 2 tbsp avocado oil
- 1 tsp toasted sesame oil
- 1 lb boneless, skinless chicken thighs, trimmed and cut into 1/2-inch cubes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1 tsp peeled, finely grated fresh ginger
- 1 cup scallions, thinly sliced (about 3–4 scallions), plus extra for garnish
- 4 cups riced cauliflower (preferably fresh, not frozen)
- 2 eggs
- Toasted sesame seeds, optional for serving
Instructions
- In a small bowl, whisk together the coconut aminos, rice vinegar, ketchup, chicken broth, and tapioca starch until the tapioca is dissolved. Set the sauce aside while you cook.
- Heat the avocado oil and toasted sesame oil in a large skillet or wok over medium-high heat. When the oils are hot, add the diced chicken, salt, and pepper. Spread the chicken into a single layer and allow it to sear without stirring until a deep golden-brown crust forms, about 3–4 minutes.
- Toss the chicken and continue cooking briefly until the pieces are cooked through. Push the chicken to one side of the pan.
- Add the garlic, grated ginger, and most of the scallions. Stir and cook until fragrant, about 1–2 minutes, taking care not to let the garlic burn.
- Whisk the sauce one more time and pour it into the skillet. Toss the chicken and aromatics to coat; the sauce may seem thick or sticky at first but will thin as you add the cauliflower.
- Add the riced cauliflower and cook, stirring frequently, until the cauliflower is just tender, about 3–4 minutes. Taste and adjust salt and pepper if needed.
- Slide the cauliflower-and-chicken mixture to one side of the skillet so half the pan is clear. In a small bowl, whisk the eggs until combined and pour them into the empty side of the pan, letting them set into a thin omelet layer for 1–2 minutes. Chop the set eggs with the edge of a spatula and combine them into the cauliflower mixture.
- Remove the pan from heat and stir in remaining scallions. Serve the fried cauliflower rice in bowls and garnish, if desired, with extra scallions and toasted sesame seeds. Enjoy immediately.
Tips, Variations, and Storage
- For the best texture, use freshly riced cauliflower or drain thawed frozen cauliflower well to avoid excess moisture.
- Chicken thighs are forgiving and stay tender; you can substitute chicken breast if you prefer, but reduce cooking time slightly to avoid drying.
- To make this dairy-free and egg-free, omit the eggs and stir in thinly sliced vegetables like bell pepper or snap peas toward the end of cooking.
- Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet over medium heat to preserve texture.
- Make it spicy by adding a pinch of red pepper flakes or a drizzle of chili oil when serving.
Additional Info
Author: Alex Snodgrass
Servings: 2 people