Ingredients
Equipment
Instructions
- Cut the cauliflower into florets and pulse in a food processor in batches until rice-sized; stop before it becomes a paste. Pat dry if wet. Beat the eggs with 1 teaspoon of the soy sauce.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Scramble the eggs until set, then transfer them to a plate.
- Add the remaining olive oil to the skillet. Cook the diced onion for 3–4 minutes, then stir in the garlic and ginger for about 30 seconds. Add the frozen peas and carrots and cook for 2–3 minutes.
- Raise the heat to medium-high. Add the cauliflower rice and stir-fry for about 5–8 minutes until tender and excess moisture has evaporated. Work in batches if the pan is crowded.
- Stir in the cooked chicken, chili paste, and remaining 4 teaspoons soy sauce. Cook, stirring, until the chicken is hot throughout and reaches 165°F. Fold the scrambled eggs back in, then remove from the heat and add the sesame oil and sliced green onions.
Nutrition
Notes
Use fully cooked chicken. This is cauliflower cut into rice-sized pieces; no dry rice is needed. Chili pastes vary in heat and salt, so start with less if preferred. The green onion amount is 2 individual stalks, with more optional for serving. Contains egg, soy, and sesame; regular soy sauce commonly contains wheat. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F.
