Chicken Cauliflower "Fried Rice" by Katie Lee Biegel
1 head(s), medium, stem removed
1 Tbsp, or vegetable oil
3 item(s), large, lightly beaten
3 clove(s), minced
1 piece(s), 1-inch, peeled, grated
Frozen peas and carrots
1 cup(s), thawed
¼ cup(s), thinly sliced
Low sodium soy sauce
6 Tbsp, plus more for serving (optional)
Skinless original seasoning rotisserie chicken breast
8 oz, diced
4 splash(es), or to taste (optional)
- Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. You'll need 4 cups of cauliflower rice.
- Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
- As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.
- Serving size: 1/4 of the recipe