Instructions

1. Cut up the cauliflower into small florets and make sure they’re dry if you washed them. Then food process the florets so that they form very small rice-like pieces.
2. Add in 2 tablespoons of oil into a frying pan on medium heat and add in the 2 whisked eggs. Let the eggs cook a little bit before stirring it. Gently scramble the eggs to form small pieces of cooked eggs. Season with a little bit of salt. Set the eggs aside.
3. Get a new frying pan or clean the other one and add in 2 tablespoons of oil and cook the diced chicken breast. Set aside.
4. Add the last 2 tablespoons of oil into a large frying pan. Add in the cauliflower “rice” and green onions and let it cook on a medium heat. Stir regularly to make sure it doesn’t burn!
5. Add in the carrots and peas and cook for 5 minutes.
6. Then back in the chicken and egg and cook for a few minutes more.
7. Season with the tamari soy sauce, sesame oil, and salt to taste.
8. Cook for 2-3 minutes more and serve. Garnish with parsley or cilantro if desired.