Low Carb Sriracha Chicken Fried Rice
⏲ ~22 min total · prep 14 · cook 8 · 4 servings
Lunch⏱ 23 min total🔥 7.3g net carbs⚡ ≈570 kcal/serving~8% of calories from carbs
By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor
Published Sep 15, 2026 · Updated Sep 15, 2026
Ingredients
- 1 lb boneless skinless chicken thighs, cut into 1/2-inch dice
- 4 cups frozen cauliflower rice
- 2 tbsp avocado oil, divided
- 2 large eggs, beaten
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 2 1/2 tbsp sriracha
- 1 1/2 tbsp tamari
- 2 tsp toasted sesame oil
- 3 green onions, sliced thin
Instructions
- Stir the sriracha, tamari, and sesame oil together in a small bowl and set within reach — this cooks fast.
- Heat 1 tbsp of the avocado oil in a wok or 12-inch skillet over high heat until it shimmers, spread the diced chicken in one layer, and let it sit untouched 2 minutes to brown, then stir-fry 3-4 minutes more until the edges are golden and the inside hits 165°F. Push it to the rim of the pan.
- Pour the beaten eggs into the cleared center and scramble 30-45 seconds with quick folds until just set into soft curds, then break them up and park them with the chicken.
- Add the last tablespoon of oil, then the garlic and ginger, and stir 20 seconds until fragrant — any longer and the garlic burns at this heat.
- Dump in the frozen cauliflower rice straight from the bag, press it into an even layer, and leave it alone 3 minutes so it toasts and steams dry, then stir-fry 4-5 minutes more until it's dry, squeaky, and smells toasty — visible puddles mean it needs more time.
- Return the chicken and eggs, pour the sriracha mixture down the hot side of the pan so it sizzles and blooms, then toss everything 1 minute until evenly coated and glossy.
- Kill the heat, fold in the green onions, and serve immediately.
Why this recipe works
- Frozen rice, straight in The cauliflower rice goes from the bag to a hot, oiled pan and gets pressed into a layer. Three untouched minutes toasts it, and the rest of the cooking drives the moisture off until it squeaks.
- Diced thighs brown everywhere Half-inch pieces of thigh present more surface than slices do, and thigh fat keeps them tender at high heat. Breast at this size turns chalky fast.
- Sauce hits the hot side Pouring the sriracha mixture down the hot side of the pan sizzles it briefly, cooking off the raw edge before the toss. Stirred in gently it tastes flat.
Tips for making this recipe well
Set up before the heat
The whole dish takes 23 minutes and moves fast once the pan is hot. Stir the sriracha, tamari, and sesame oil together first and park the bowl by the stove.
Two minutes untouched
Spread the diced chicken in one layer and leave it alone. The first stir breaks the crust that is forming.
Puddles mean keep cooking
Cauliflower rice releases water as it thaws in the pan. Visible puddles mean it needs more time; done rice is dry, squeaky, and smells toasty.
Twenty seconds on the aromatics
Garlic and ginger go in for 20 seconds, no more, at this heat. Burnt garlic carries through every other flavor in the pan.
165°F, then park it
The diced chicken needs 5 to 6 minutes total to read 165°F inside. Push it to the cool rim of the pan so it waits without overcooking while the eggs and rice finish.
Serving suggestions
Serve it straight from the wok the minute the green onions fold in. The appeal is textural, cauliflower that squeaks against the teeth next to soft egg curds and browned edges of chicken. One serving holds 7.3 net carbs, and the sriracha lands as warmth rather than fire once it blooms in the hot pan. Left to sit it softens, so plates go out as the pan finishes.
Storage and meal prep
Cover and refrigerate within the hour for 3 to 4 days. Cauliflower weeps as it chills, so day-one texture is the best you get; the fix is reheating in a skillet over high heat with a little oil, which dries it back out and re-toasts the edges. The microwave heats it fine but leaves it soft. A fried egg on top of the reheated portion is a good habit.
Variations worth trying
- Turn the heat down Cut the sriracha to a tablespoon for a milder pan. The tamari and sesame oil still carry it.
- More egg A third egg suits anyone who likes fried rice egg-heavy. Scramble it with the other two and expect softer curds.
- Batch it Double everything only if your wok is a true 14-incher. Otherwise cook two batches, since a crowded pan steams instead of toasts.
Frequently asked questions
Do I thaw the cauliflower rice first?
No. It goes in frozen, gets pressed into a layer, and toasts dry in the hot pan. Thawing it first invites sogginess.
Why is my fried rice soggy?
The pan was crowded, the heat too low, or the rice stirred too early. It needs a dry, hot surface and 3 untouched minutes to drive the moisture off.
How spicy is it?
Two and a half tablespoons of sriracha across the pan reads as noticeable warmth rather than punishment. Cut it to a tablespoon if you are cautious.
What temperature does the chicken need?
165°F inside, which takes 5 to 6 minutes for half-inch dice at high heat. Push it to the pan rim afterward so it holds without drying.
Can I prep any of it ahead?
Stir the sauce together in the morning and keep it within reach. Everything past that point moves too fast to prep; the cooking happens in real time.
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