Stirring the Pot: Thai Fried Riced Cauliflower

Adaptable and ready in minutes—perfect for easy weeknight dinners!

July 21, 2025

July 21, 2025

Hi, everyone!

This Thai-style fried riced cauliflower is a go-to in my house—and every time I make it, I double the batch. It disappears fast, and for good reason: it’s full of bold flavor, endlessly adaptable, and comes together in no time, especially if you’ve prepped the vegetables and protein ahead of time.

If you have a Nonstick Cast Iron Wok, now is the time to use it. Woks date back to as early as 200 BC, originally designed to maximize heat transfer and minimize fuel use. Their high, sloping sides allow for excellent caramelization and quick, even cooking—ideal for stir-fries like this one.

And if you have leftover takeout rice as I often do, don’t let it go to waste. You can swap in cooked rice for some or all of the riced cauliflower. This recipe is also a great opportunity to clean out your fridge—toss in whatever vegetables, herbs or protein you have on hand. It’s flexible, satisfying, and most importantly, delicious.

Thai Fried Riced Cauliflower

INGREDIENTS

Serves 4-5

  • 1 pound boneless, skinless chicken breast, thinly sliced

  • 1 teaspoon cornstarch

  • 2 tablespoons oyster sauce

  • 1 tablespoon fish sauce

  • 2 teaspoons soy sauce

  • 1 teaspoon sugar

  • 1/4 cup avocado oil

  • 1 small yellow onion, finely diced

  • 1 red bell pepper, finely diced

  • 1 tablespoon fresh ginger, minced

  • 5 cloves garlic, minced

  • 1 Thai chile, thinly sliced

  • 1 (12-ounce) package frozen riced cauliflower with lemon and garlic (about 4 cups), defrosted but still cold

  • Juice of 1/2 lime

  • 2 scallions, chopped (white and green parts)

  • 1 tablespoon toasted peanuts, chopped

  • 1/2 cup fresh cilantro leaves

INSTRUCTIONS

  1. In a large bowl, toss the sliced chicken with the cornstarch until evenly coated. In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, and sugar. Set aside.

  2. Heat the avocado oil in a wok or large nonstick skillet over high heat until it begins to smoke.

  3. Add the chicken and cook, stirring occasionally, until just cooked through and browned, about 4 minutes. Transfer to a plate.

  4. Add the onion and bell pepper to the pan and cook for 2 minutes, stirring frequently.

  5. Add the ginger, garlic, and Thai chile; cook for 1 minute more until fragrant and browned. Stir in the riced cauliflower and cook for 2 to 3 minutes more.

  6. Pour in the sauce mixture and stir to combine. Cook for another 1–2 minutes, until the cauliflower is heated through and evenly coated.

  7. Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with scallions, chopped peanuts, and cilantro leaves before serving.

Pro Tips

  • Chop all the vegetables and cut the chicken the day before—or in the morning—for an even easier cooking process at dinnertime.

  • High heat is your friend here. Let the wok begin to smoke before adding the chicken or vegetables. You're aiming for caramelization and color—that’s where the flavor comes from.

  • Stir-fries are an excellent way to use up any odds and ends in your fridge. Feel free to substitute other vegetables or proteins using the same method.

Equipment Used

  • Large bowl

  • Small bowl

  • Cutting board

  • Chef’s knife

  • Cast iron wok

  • Wooden spoon

  • Spider strainer

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