Cauliflower Fried Rice with Chicken

Ingredients:

• 2 cooked chicken breasts, diced (I use rotisserie chicken)
• 1 medium head of cauliflower, stem trimmed
• 3 tsp rapeseed or vegetable oil
• 2 large eggs, lightly beaten
• 3 cloves garlic, crushed
• 2.5 cm ginger root, peeled and grated
• 1 cup frozen green pea and carrot mixture, thawed
• 1/4 cup thinly sliced ​​green onions
• 1/4 cup + 2 tbsp lightly salted soy sauce + extra for serving
• 2 tbsp. l. sesame oil
• Hot sauce, for serving (optional)

Preparation:

1. Cut the cauliflower into chunks. Working in batches, puree the cauliflower in a food processor until it resembles rice. This recipe calls for 4 cups of cauliflower rice. Set the rest aside for another use.
2. Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of canola oil. Add the eggs and whisk quickly. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons of oil. Add the garlic and ginger and cook, stirring constantly, for about 1 minute. Add the peas and carrots, green onions, and cauliflower. Cook until the vegetables are soft, about 5 minutes.
3. While the vegetables are cooking, combine the soy sauce and sesame oil in a small bowl. Stir in the sauce and the chicken and cauliflower. Cook for another 1-2 minutes. Stir the eggs back into the mixture. Serve with hot sauce and extra soy sauce.