Cauliflower Chicken Fried Rice

Recipe View 5 mins In a large bowl, combine chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch. Ensure the chicken is well coated. (Prep time: 5 minutes)

Recipe View 3 mins Heat a wok or large saucepan over high heat. Add 1 tablespoon vegetable oil, swirling to coat the surface. Spread the chicken mixture in a single layer and cook for 1 minute. Flip and toss the chicken, then spread it out again. Continue to cook and stir for another 2 minutes, until the chicken is lightly browned. Transfer the chicken to a plate. (Cook time: 3 minutes)

Recipe View 2 mins Reduce the heat to medium and add the remaining 2 tablespoons of vegetable oil to the wok. Add the light green parts of the scallions, garlic, and ginger. Cook, stirring frequently, until fragrant and softened, about 1 to 2 minutes. Be careful not to burn the garlic. (Cook time: 2 minutes)

Recipe View 3 mins Stir in 4 tablespoons of soy sauce, cauliflower rice, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the cauliflower rice begins to crisp, about 3 minutes. This step helps to remove excess moisture from the cauliflower. (Cook time: 3 minutes)

Recipe View 5 mins Add the frozen peas and carrots to the wok. Cook, stirring occasionally, until warmed through, about 5 minutes. Ensure the vegetables are evenly distributed. (Cook time: 5 minutes)

Recipe View 2 mins Create a well in the center of the wok and pour in the beaten eggs. Use a spatula to stir the eggs until they are scrambled, about 2 minutes. Break the eggs into small pieces as they cook. (Cook time: 2 minutes)

Recipe View 2 mins Return the cooked chicken to the wok. Stir in the remaining 1 tablespoon of soy sauce, remaining 1 teaspoon of sesame oil, dark green parts of the scallions, pineapple, peanuts, and rice vinegar. Toss everything together until well combined and heated through. Serve immediately and enjoy! (Cook time: 2 minutes)