Ingredients

• 1 small head of cauliflower

• 2 tablespoons sesame oil

• 1 small white onion, chopped

• 1 1/2 cups frozen peas and carrots

• 2 cloves garlic, minced

• 2 large eggs

• 1 1/2 cups shredded or diced cooked chicken

• 1/4 cup soy sauce, plus extra for serving

Instructions

Prepare cauliflower rice. Rinse and pay cauliflower dry and cut into large chunks. Add to a food processor, working in 2-3 batches. Pulse until the cauliflower is broken down and resembles rice pieces, about 10-15 pulses. (If you have a chunk that’s left, you can just remove it and add it to the next batch.) Transfer the cauliflower rice to a bowl and continue with the remaining batches.

Heat sesame oil in a large skillet over medium heat. 

Add onion and sauté for 3-4 minutes, until softened. Add peas and carrots (it’s fine to add them frozen) and garlic. Stir until tender, an additional 2-3 minutes.

Crack the eggs into the pan and stir until scrambled and mixed with the vegetables.

Add chicken, cauliflower rice and soy sauce to the pan. Stir until everything is well combined and heated through, about 2-3 more minutes.

Serve with extra soy sauce if desired.