Cauliflower Chicken Fried "Rice"

Ingredients

• 1 large head cauliflower
• 1 lb boneless, skinless chicken breasts, diced into 1/2-inch cubes
• 1 1/2 Tbsp olive oil, divided
• 1 1/2 Tbsp sesame oil, divided
• 1/2 cup chopped green onions, only white and light green portions
• 1 Tbsp peeled and minced fresh ginger
• 1 Tbsp minced garlic
• 2 cups frozen peas and carrots blend
• 3 large eggs
• 3 1/2 Tbsp soy sauce, more or less to taste
• 1/3 cup chopped unsalted peanuts, optional
• 2 Tbsp chopped green onions, green portion
• Sriracha or thinly sliced red peppers

Directions

1. Trim the cauliflower florets away from the head, leaving most of the stem behind. Working with half at a time, pulse the cauliflower in a food processor until the pieces are finely chopped, just a touch bigger than couscous; you should end up with 4 cups. Pile the cauliflower onto a large roll of several layers of paper towels, wrap it up, and squeeze out some of the extra moisture. Set it aside.
2. Warm 1/2 Tbsp olive oil and 1/2 Tbsp sesame oil in a large, fairly deep 12-inch non-stick skillet or wok over medium-high heat. Add the chicken and cook, turning it now and then, until it is cooked through, about 6 minutes. Move the chicken to a plate.
3. Pour 1 Tbsp olive oil and 1/2 Tbsp sesame oil into the empty skillet and keep it over medium-high heat. Stir in the green onions, ginger, and garlic, and cook for 20 seconds.
4. Add the cauliflower “rice” and cook, stirring, for 3 minutes. Stir in the peas and carrots, and continue cooking until they are hot, about 3 minutes.
5. Scoot the mixture out toward the sides of the pan. Add the remaining 1/2 Tbsp sesame oil to the center, then add the eggs and scramble them there until just set.
6. Add the chicken back to the skillet. Drizzle the soy sauce over the pan, toss everything together, and cook for 1 minute more.
7. Serve warm with green onions, peanuts, and Sriracha.