Ingredients

The following ingredients have 4 Servings
  • 1 large head cauliflower ((about 2 1/4 lbs))
  • 1 lb boneless, skinless chicken breasts, (diced into 1/2-inch cubes)
  • 1 1/2 Tbsp olive oil, (divided)
  • 1 1/2 Tbsp sesame oil, (divided)
  • 1/2 cup chopped green onions, (only white and light green portions)
  • 1 Tbsp peeled and minced fresh ginger
  • 1 Tbsp minced garlic ((3 cloves))
  • 2 cups frozen peas and carrots blend
  • 3 large eggs
  • 3 1/2 Tbsp soy sauce, (more or less to taste)
  • 1/3 cup chopped unsalted peanuts ((optional))
  • 2 Tbsp chopped green onions ((green portion))
  • Sriracha or thinly sliced red peppers

Instruction

  • Cut the florets from the cauliflower leaving most of the stem behind. Pulse half at a time in food processor into fine bits, just a bit larger than couscous (you should have 4 cups).
  • Transfer cauliflower to a large roll of several layers of paper towels then wrap and squeeze to remove some of the excess moisture. Set aside.
  • Heat 1/2 Tbsp olive oil and 1/2 Tbsp sesame oil in a large 12-inch (fairly deep) non-stick skillet or wok over medium-high heat. 
  • Add in chicken and cook, tossing occasionally, until cooked through, about 6 minutes. Transfer to a plate. 
  • Add 1 Tbsp olive oil and 1/2 Tbsp sesame oil to now empty skillet, set over medium-high heat. Add in green onions, ginger and garlic and saute 20 seconds.
  • Add in cauliflower "rice" and saute 3 minutes. Add in peas and carrots and saute until heated through, about 3 minutes.
  • Push mixture to the edges of the pan. Add last 1/2 Tbsp of sesame oil to center then add eggs and scramble and cook just until set. 
  • Return chicken to pan. Pour soy sauce over everything then toss and cook 1 minute longer. 
  • Serve warm with green onions, peanuts and Sriracha.
  • Recipe source: Cooking Classy