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overhead shot of indian fried cauliflower rice with chicken and roastec chickpeas on a plate
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4.55 from 22 votes

Indian Cauliflower Fried Rice with Chicken

This Indian Cauliflower Fried Rice with Chicken is a must try. Loaded with delicious Indian flavors, you certainly won't miss the carbs!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: Indian
Keyword: cauliflower rice, roasted chickpeas
Servings: 4
Calories: 310kcal


Roasted Chickpeas

  • 1 cup chickpeas drained
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste

Indian Cauliflower Fried Rice with Chicken

  • 1 large cauliflower broken into florets
  • 1 teaspoon cumin ground
  • 1 teaspoon garam masala *
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric **
  • 1/4 teaspoon cayenne pepper
  • 2 chicken breasts boneless and skinless cut in 1 inch cubes
  • 2 tablespoon olive oil
  • 2 clove garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 small onion chopped
  • 1 cup carrots shredded
  • 1 cup peas frozen
  • 2 tablespoon cilantro for garnish


  • Preheat oven to 400 F degrees. Spray a baking sheet with cooking spray.
  • In a medium bowl toss together the chickpeas with the smoked paprika, cumin, garlic powder, salt and pepper. Make sure each chickpea is covered in spices. Spread the chickpeas in an even layer over the prepared baking sheet.
  • Roast the chickpeas in the oven for about 20 to 30 minutes or until dry and crispy on the outside.
  • Meanwhile place the cauliflower florets in a food processor and pulse until mixture resembles the texture of rice. You will probably have to do this in a couple batches. Place in a bowl and set aside.
  • In a medium bowl combine the cumin, garam masala, salt, turmeric and cayenne pepper. Add the chicken pieces and toss and make sure each chicken piece is coated in the spice mixture.
  • In a large wok or skillet heat 1 tbsp of the olive oil over medium hight heat. Add the minced garlic and ginger and cook for 10 seconds. Add the chicken to the wok and cook for about 5 to 6 minutes or until the chicken is no longer pink and starts to brown a bit. Stir as necessary to make sure the chicken cooks on all sides.
  • Remove the chicken from the wok. Add the remaining 1 tbsp of olive oil and add onion, carrots and peas. Cook and stir for 2 minutes. Add the cauliflower rice and stir well, then cook for another 4 minutes until cauliflower is tender. Season with salt and pepper if needed. Return chicken to wok and heat through.
  • Serve while warm topped with the roasted chickpeas and cilantro.


  1. You will have more chickpeas than needed for this dish, so just store them in an airtight container and snack on them.
  2. *Garam Masala is used in Indian cuisine and it's a blend of spices such as cloves, peppercorns, nutmeg, cinnamon, cardamom, cumin and bay leaf.
  3. **Turmeric is a spice that has a peppery, warm and bitter flavor and is or yellow/orange color.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 310kcal | Carbohydrates: 34g | Protein: 22g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 595mg | Potassium: 1211mg | Fiber: 10g | Sugar: 10g | Vitamin A: 5945IU | Vitamin C: 120.6mg | Calcium: 105mg | Iron: 3.8mg