Cauliflower Chicken Fried Rice Recipe

Stir chicken 1 tablespoon soy sauce brown sugar 1 teaspoon sesame oil and cornstarch together in a large bowl.

Heat a wok or large saucepan over high heat. Swirl in 1 tablespoon vegetable oil. Spread chicken mixture in a single layer over the surface of the wok; cook for 1 minute. Flip and toss chicken. Spread out again; cook and stir for 2 minutes more. Transfer chicken to a plate.

Heat remaining 2 tablespoons vegetable oil in the wok over medium heat. Add light green part of the scallions garlic and ginger; cook and stir until fragrant and softened 1 to 2 minutes.

Stir 4 tablespoons soy sauce cauliflower rice and 1/2 teaspoon salt into the wok. Cook until cauliflower starts to crisp about 3 minutes. Stir peas and carrots into the wok. Cook stirring occasionally until warmed through about 5 minutes.

Make a well in the center of the wok; pour in beaten eggs. Stir eggs with a spatula until scrambled about 2 minutes. Stir in chicken remaining 1 tablespoon soy sauce remaining 1 teaspoon sesame oil dark green parts of the scallions pineapple peanuts and rice vinegar.