Cauliflower Chicken Fried “Rice” Recipe

Cut the florets from the cauliflower leaving most of the stem behind. Pulse half at a time in a food processor into fine bits, just a bit larger than couscous.

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 ½ tablespoon of olive oil and ½ tablespoon of 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, for about 6 minutes until cooked through. Transfer to a plate.

Add 1 tablespoon of olive oil and ½ tablespoon of sesame oil to now-empty skillet, set over medium-high heat. Add in green onions, ginger, and garlic, and saute for 20 seconds.

Add in cauliflower rice and saute for 3 minutes. Add in peas and carrots and saute for about 3 minutes until heated through.

Push mixture to the edges of the pan. Add last ½ tablespoon 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 for 1 minute longer.

Serve warm with green onions, peanuts, and Sriracha.