Name: Chicken Cauliflower Fried 'Rice' with Carrots & Peas
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 medium heads cauliflower; 1.02 kg chicken breasts, boneless skinless; 3 eggs; 1 ½ cups frozen peas; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ small bunches green onions (scallions); black pepper; salt; soy sauce; toasted sesame oil

Chicken Cauliflower Fried 'Rice' with Carrots & PeasChicken Cauliflower Fried 'Rice' with Carrots & Peas — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 medium carrots

3 medium heads cauliflower

1.02 kg chicken breasts, boneless skinless

3 eggs

1 ½ cups frozen peas

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ small bunches green onions (scallions)

black pepper

salt

soy sauce

toasted sesame oil

Instructions

Wash cauliflower and cut off the leaves. Rice (grate) using a hand grater or in a food processor.

Wash carrots and green onions.

Trim ends, peel, and small dice carrots; transfer to a medium bowl. Trim ends and slice green onions on the diagonal into ⅔ cm pieces; transfer to a small bowl.

Measure out peas and add to bowl with carrots.

Peel and mince garlic. Peel and mince ginger. Transfer both to a small bowl.

Heat a skillet over medium-high heat.

Cube chicken into bite-sized pieces. Season with salt and freshly ground pepper.

Coat bottom of skillet with oil. Add chicken and stir-fry until browned, 3-4 minutes. Transfer to a plate.

Add more oil to skillet followed by garlic and ginger. Stir fry until fragrant, 15-30 seconds.

Add carrots and peas; stir-fry until tender-crisp, 3-4 minutes.

Add cauliflower rice, mix well, and stir-fry until tender, 2-3 minutes.

In a medium bowl, whisk eggs.

Move all the ingredients to one side of the skillet and pour eggs on the other side. Scramble eggs and mix with everything else.

Return chicken to skillet and add soy sauce and green onions; stir to combine.

Serve in a bowl and enjoy!

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