2 Servings 15 min Cook
4 Cup chopped, (1/2" pieces) Cauliflower
1 Tbsp Sesame Oil
1 Oz Chicken Breast
1/2 Cup Mixed Vegetables
1/4 Onion Onions
1 Large Egg
1 Tbsp Soy Sauce
Add cauliflower florets to a food processor or blender.
Blend until cauliflower resembles small grains of rice.
Heat a wok or large skillet to medium high heat.
Add in 1 tablespoon of sesame oil to pan.
Next add diced chicken.
Sauté chicken for 4-5 minutes, tossing throughout.
Push chicken over to one side of the pan and add carrots, onion, and sweet peas (add more sesame oil if needed).
Sauté the vegetables for 4-5 minutes.
Push mixture to the edges of the pan.
Add last 1/2 Tbsp of sesame oil to center then add egg and scramble and cook just until set.
Next add in the cauliflower rice.
Toss everything together and cook for 2-3 minutes.
Season to desired taste and serve with soy sauce.