Shredded Chicken and Broccoli with Daikon Fried Rice

Shredded Chicken and Broccoli with Daikon Fried Rice

I’m excited to start your day off with some takeout fakeout.

That’s actually a pretty great name for a cookbook: take-out fake-out. There are just so many GREAT order-in dinners that aren’t very GREAT for your body.

Luckily, we’ve beat the system and know we can sub in spiralized alternatives. Right?

Shredded Chicken and Broccoli with Daikon Fried Rice

I posted up my first fried rice recipe, using sweet potato and every winter, I can’t get enough of it. It’s a total “takeout fakeout.” Fried rice is one of the most delicious indulgent foods out there, and I’m proud to admit that spiralized rice gets the job done and kills the craving.

This fried rice recipe is done using daikon, which is a mild Asian radish that’s easy to spiralize and absorbs flavors well, so it’s perfect for this purpose. However, if you can’t find daikon, I’d suggest turnip or kohlrabi.

Shredded Chicken and Broccoli with Daikon Fried Rice

I made this recipe with shredded chicken, because I had so much leftover from Sunday night’s dinner, that I needed to use it up. If you’re not a fan of shredded chicken, try cubed chicken, tofu, or even steak.

This recipe saves well in the refrigerator, so double it up and bring it to lunch and make your coworkers jealous.

And I’m starting a fun Instagram campaign and want you all to Inspiralize your selfies! Each week for the rest of November, I’ll be giving away a signed copy of the Inspiralized cookbook!

How do you enter? Just post a picture like above and hashtag #inspiralizedselfie and tag @inspiralized! We can’t wait to see your pictures – get creative!

Now go make spiralized fried rice!

Shredded Chicken and Broccoli with Daikon Fried Rice

Mark Your Calendars – 15% off Inspiralizer sale, tomorrow!

In honor of our veterans, Inspiralized will be having a 15% off sale of the Inspiralizer for one-day only, tomorrow, Wednesday November 11th. To take advantage of this offer, enter code “VETERANS15″ on checkout. Please note that this offer is not valid on the cookbook or the package deal (the cookbook + Inspiralizer.)

Nutritional Information & Recipe

Weight Watchers PointsPlus* 8 points

*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.


4.6 from 5 reviews
Shredded Chicken and Broccoli with Daikon Fried Rice
Prep time
Cook time
Total time
Serves: 2
  • For the sauce:
  • 2 scallions, diced, white and green parts divided
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • ¼ teaspoon hot sauce (Frank’s and Tessemae’s are great options)
  • ¼ teaspoon honey
  • For the chicken and broccoli:
  • 1.5 cups broccoli florets
  • ¾ cup shredded chicken breast*
  • For the rice:
  • 1 large daikon radish, peeled, Blade C
  • 2 teaspoons virgin coconut oil
  • 1 teaspoon peeled and minced ginger
  • 1 small garlic clove, minced
  • 1 large whole egg
  • 1 teaspoon low sodium soy sauce
  • pepper, to taste
  • *To shred chicken: place ½ pound boneless chicken breast into a small saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until the thickest part of the breast meat is no longer pink, 10 to 12 minutes. Transfer the chicken to a bowl and then shred the chicken, using two forks.
  1. Bring a medium pot filled halfway with water to a boil. Once boiling, add in the broccoli and cook for 2-3 minutes and then drain into a colander. Set aside and wipe down pot and reserve aside for use later in the recipe.
  2. Whisk together all of the ingredients for the sauce in a small mixing bowl (using green parts of scallions only) and set aside.
  3. Place your daikon radish noodles into a food processor and pulse until rice-like bits. Place in a bowl near a sink. Place another bowl next to the bowl of rice. Take large handfuls of the rice and squeeze out the excess water into the sink and then place in the empty bowl. Repeat this until you've squeezed out the excess moisture in all of the rice. Set aside.
  4. In a large skillet, place in the coconut oil. Then, place in the garlic, ginger and white parts of the scallions. Let cook for 30 seconds and then add in the daikon rice. Cook for 2 minutes, stirring frequently and then make a cavity in the center of the rice and crack in the egg. Scramble the egg and then once mostly scrambled, mix into the rice, soy sauce and season with pepper.
  5. While daikon rice is cooking, place the pot used to boil the broccoli over medium-high heat and add in the chicken, broccoli and sauce. Bring to a boil and then reduce heat to low and keep warm as daikon rice finishes cooking.
  6. Divide the daikon rice into bowls and top with chicken and broccoli. Serve immediately.

Shredded Chicken and Broccoli with Daikon Fried Rice

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  1. I like the way you give alternatives – I don’t think you can get daikon over here in the UK, or only in very specialist shops! Seeing alternative ingredients always me feel more confident about tackling a recipe!

  2. Hello
    I love the inspiralizer and so many recipes, however, I have a technical problem with my inspiralizer. I have emailed with no response. I really want to resolve it (I need it!!) do you have a help line? Please….
    PS I am going to try today’s recipe tonight (since I can rice the daikon another way)

  3. I’ve never tried daikon but I always see it at the farmers market, so I’ll have to pick some up for this recipe! I might even use tempeh (which, btw, do you ever eat? It’s sooooo good!)

  4. You continue to inspire and come up with the best recipes…healthy and delicious! I love printing out my favorites and adding them to your cookbook (ha–it is getting stuffed, so I will soon need a separate notebook or else a new cookbook of your recipes!)…I wish when you print a recipe that the nutrition info also printed. I have to print the nutrition and glue it to the back. Is there a better way? Thanks so much for sharing and continuing this wonderful blog…I have told so many people and will not tell a few about your special for tomorrow! You are one of my favorite food bloggers ever!

    • Hey Linda! Have you heard of the Yummly app? It’s FABULOUS! You can capture Ali’s recipes, or any recipe, from a desktop or laptop and organize them however you want. It captures the ingredients which you can add to your shopping list and displays the recipe as Ali has it displayed on her blog. A lifesaver when meal planning! :)

  5. How long do I cook the daikon rice, I’ve never used this veggie before? Thanks

  6. Thanks for including the nutrition information…

  7. I made this for dinner tonight and LOVED it! Even my rice-addicted husband was a BIG FAN of this dish! Thank you!

  8. Although I thought this dish was tasty, don’t think i would make it again. It was too much work and requires too many contraptions to prepare the daikon. I might try skipping the spiralizing step if I were to make it again.

  9. Thanks for now including weight watchers points plus. It’s very helpful! II did have a question about the nutrition facts listed. Are the facts based on the total servings or individual servings? I’m trying to figure out if the entire dish (2 servings) is 8 points plus or 8 points for one serving.


  10. I made this last night for dinner and had the leftovers for lunch today. It was my first time eating Daikon radish and I loved the subtle spiciness of it. Delicious meal that will be a definite repeat!

  11. Just made this for the second time….it’s so delicious!! Used turnip/swede instead of daikon and it worked well. Would highly reccomend this recipe

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