Chicken With Fried Cauliflower Rice

This savory cauliflower dish has all the flavor and feel of takeout, minus the carbs.

Ingreadient

• 1 Tbsp. plus 2 teaspoons grapeseed oil
• 1 lb. boneless, skinless chicken breast, pounded to even thickness
• 4 large eggs, beaten
• 2 red peppers, finely chopped
• 2 small carrots, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 4 scallions, finely chopped, plus more for serving
• 1 c. frozen peas, thawed
• 4 c. cauliflower "rice"
• 2 Tbsp. low-sodium soy sauce
• 2 tsp. rice vinegar
• Kosher salt and pepper

Direction

1. Heat a large, deep skillet over medium-high heat. Add 1 tablespoon oil, then chicken and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board and let rest for 6 minutes before slicing.
2. Add 2 teaspoons oil to skillet, then eggs, and scramble until just set, 1 to 2 minutes; transfer to a bowl.
3. Add red pepper, carrot, and onion and cook, stirring often until just tender, 4 to 5 minutes. Stir in garlic and cook, 1 minute. Toss with scallions and peas.
4. Add cauliflower, soy sauce, and rice vinegar and toss to combine. Then let the cauliflower sit, without stirring, until beginning to brown 2 to 3 minutes. Toss with sliced chicken and eggs.