Ingredients
2¼lbscauliflower headlarge
1lbchicken breastsboneless, skinless, diced into ½ inch cubes
1½tbspolive oildivided
1½tbspsesame oildivided
½cupgreen onionschopped, only white and light green portions
1tbspgingerpeeled and minced fresh
1tbspgarlicminced, 3 cloves
2cupspeas and carrots blendfrozen
3largeeggs
3½tbspsoy saucemore or less to taste
⅓cuppeanutsunsalted, chopped, optional
2tbspgreen onionschopped, green portion, optional
Srirachaor thinly sliced red peppers, optional
Preparation
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.
