Cauliflower: 150g (1.5 cups, riced), Chicken breast (boneless, skinless): 85g (3 oz), Egg: 50g (1 large), Carrots: 30g (1/3 cup, diced), Peas (frozen): 30g (1/4 cup), Green onions: 10g (2 tbsp, chopped), Garlic: 3g (1 clove, minced), Ginger: 5g (1 tsp, grated), Soy sauce (low-sodium): 10ml (2 tsp), Sesame oil: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Sriracha: 2ml (1/2 tsp, optional), Sesame seeds: 3g (1 tsp), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Pulse 150g cauliflower florets in a food processor until it resembles rice (or use pre-riced cauliflower). 2. Heat 5ml olive oil in a large skillet over medium-high heat. 3. Season 85g chicken breast with a pinch of salt and 1g black pepper. Add to the skillet and cook until no longer pink, about 5-6 minutes. Remove and dice. 4. In the same skillet, add 50g beaten egg and scramble until set, about 1 minute. Remove and set aside. 5. Add 5ml sesame oil to the skillet. Add 3g minced garlic and 5g grated ginger. Cook for 30 seconds. 6. Add 30g diced carrots and cook for 2 minutes. 7. Add the riced cauliflower and 30g peas. Stir-fry for 3-4 minutes until cauliflower is tender. 8. Return the chicken and egg to the skillet. Add 10ml soy sauce and 2ml sriracha (if using). Stir-fry for another 1-2 minutes. 9. Garnish with 10g chopped green onions and 3g sesame seeds before serving.
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