We prefer the texture of hand minced cauliflower, but you can always mince it in a food processor or buy it pre-minced. If using a food processor, be careful not to process it too much or else the cauliflower will become mushy once cooked.
1pound(455g) boneless, skinless chicken breast, cut into bite sized pieces
1medium head cauliflower(about 2 lbs. /910g)
2Tablespoons(30ml) cooking oil, divided
1/2cup(120ml) diced frozen or fresh carrots
1/2cup(120ml) frozen peas
2Tablespoons(30ml) soy sauce *for gluten-free use tamari
more optional vegetables: kale, celery, broccoli, corn, spinach
more options: shrimp, pork and beef
Mince cauliflower into very small crumbled pieces, resembling the size of rice or larger because the cauliflower will shrink as it cooks. You can use a food processor to get this texture, but be careful to not process the cauliflower too much or it will become mushy. We prefer to hand mince everything to get the small texture, so it still remains firm when cooked.
Heat large skillet on medium high heat. Add olive oil, then add onion and garlic. Cook until soft and translucent.
Add chicken and cook until brown, about 3 minutes.
Add cauliflower and sauté until almost tender, making sure it is not mushy soft. Add the peas and carrots and stir until combined. If using fresh carrots, cook for about 2 minutes, otherwise proceed to the next step.
Add the beaten egg, soy sauce, sesame oil and black pepper. Stir until the egg coats all of the cauliflower and becomes cooked.
If needed, add additional kosher salt to taste. Add green onions and stir until everything is combined.