Cauliflower Chicken Fried Rice

Name: Cauliflower Chicken Fried Rice
Total time: 44
Yield: 4
Ingredients: ¾ pound skinless, boneless chicken breasts, cut into small cubes; 6 tablespoons soy sauce, divided; 1 tablespoon brown sugar; 2 teaspoons sesame oil, divided; 1 teaspoon cornstarch; 3 tablespoons vegetable oil; 5 scallions, chopped, light and dark green parts separated; 4 garlic cloves, minced; 1 (1 1/2 inch) piece fresh ginger, grated; 2 pounds cauliflower rice; 1 teaspoon kosher salt, divided; 1 ½ cups frozen peas and carrots; 2 eggs, beaten; ½ cup finely diced fresh pineapple; ¼ cup chopped peanuts (Optional); 1 tablespoon rice vinegar

Recipe by Julie Hubert from allrecipes.com

Dinner 44 Mins.

Ingredients

4 servings

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¾ pound skinless, boneless chicken breasts, cut into small cubes
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6 tablespoons soy sauce, divided
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1 tablespoon brown sugar
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2 teaspoons sesame oil, divided
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1 teaspoon cornstarch
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3 tablespoons vegetable oil
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5 scallions, chopped, light and dark green parts separated
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4 garlic cloves, minced

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1 (1 1/2 inch) piece fresh ginger, grated
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2 pounds cauliflower rice
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1 teaspoon kosher salt, divided
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1 ½ cups frozen peas and carrots
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2 eggs, beaten
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½ cup finely diced fresh pineapple
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¼ cup chopped peanuts (Optional)
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1 tablespoon rice vinegar

Instructions

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.