Chicken Fried “Rice” with Cauliflower

Ingredients

• 2 tsp (10 ml) avocado oil, divided
• 4 oz (113 g) chicken breast, diced
• 1/4 cup (32 g) carrots, diced
• 1/4 cup (34 g) frozen peas
• 1 garlic clove, minced
• 2 cups (214 g) riced cauliflower
• 2 (100 g) large eggs, beaten
• 2 tsp (10 ml) reduced-sodium soy sauce
• 1 tsp (5 ml) unseasoned rice vinegar
• 1/2 tsp (2.5 ml) toasted sesame oil
• 2 medium (30 g) scallions, sliced

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Method

1. Heat half the avocado oil in a 12-inch (30cm) skillet over high heat and cook the chicken for 4 minutes, until golden and 165°F (74°C) inside. Push it aside.
2. Add the rest of the avocado oil with the carrots and peas for 2 minutes, then the garlic for 30 seconds. Add the cauliflower rice and leave it 2 minutes without stirring, to brown like real fried rice.
3. Push everything aside, scramble the eggs in the gap, then toss it all with the soy sauce, rice vinegar and sesame oil. Finish with the scallions.