Chicken Cauliflower “Fried Rice”

This is a new recipe we tried and really like. Even Jessica, who doesn't like cauliflower, liked it. It tastes just like chicken fried rice.

1 head of cauliflower

Cooking Spray

2 eggs, lightly beaten

2 tsp olive oil

3 cloves garlic, minced

1 cup sugar snap peas

1 cup carrots, sliced

¼ cup scallions, thinly sliced

¼ cup plus 2 Tbsp low-sodium soy sauce (more for serving, optional)

1 Tbsp sesame oil

2 cooked chicken breasts, diced (I used shredded rotisserie chicken)

Hot sauce (for serving, optional)

Remove cauliflower from stem and break into chunks. Pulse the cauliflower in a food processor until coarse in texture, like rice. For this recipe you need about 4 cups of cauliflower rice. Any extra can be frozen for another time.

Heat a small skillet over medium-high heat. Spray skillet with cooking spray. Add eggs and scramble. Remove from heat and set aside.

Heat a large skillet over medium-high adding olive oil. Add garlic and cook, stirring constantly for 1 minute. Add snap peas, carrots and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.

Whisk together soy sauce and sesame oil. Stir the sauce, chicken and scallions into the vegetable mixture. Cook for an additional 2 minutes. Stir cooked eggs into the mixture. Serve with additional soy sauce and hot sauce if desired.