Ingredients:

  • 1 tbsp (15 ml) neutral cooking oil (e.g., avocado or groundnut oil), divided
  • 2 Large Eggs, lightly beaten
  • 1 lb / 450 g Boneless, skinless Chicken Thigh or Breast (cut into ½-inch / 1.2 cm pieces)
  • 1 small (50 g) White Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp (5 ml) Fresh Ginger, grated
  • ½ cup (75 g) Diced Carrots (optional)
  • 2 cups (300 g) Frozen Peas (optional)
  • 2 tbsp (30 g) Butter, unsalted (optional)
  • 1 medium head (approx. 700 g) Cauliflower, trimmed and riced, or 4 cups (500 g) Pre-riced Cauliflower
  • 3 tbsp (45 ml) Tamari or Coconut Aminos (low carb alternative to soy sauce)
  • 1 tbsp (15 ml) Fish Sauce (adds essential umami depth)
  • 1 tsp (5 ml) Toasted Sesame Oil
  • ½ tsp White Pepper
  • 3 Spring Onions (Scallions), sliced thinly (garnish)

Instructions:

  1. Rice the Cauliflower: Cut the cauliflower into large florets. Pulse in a food processor until the texture resembles coarse rice grains. Do not over-process, or it will turn to mush.
  2. Dry the Cauliflower (CRITICAL): Spread the riced cauliflower onto a clean kitchen towel. Pat aggressively to remove as much moisture as possible. Alternatively, spread it thinly on a baking sheet and bake at 300°F/150°C for 10-15 minutes to evaporate moisture before cooking.
  3. Prepare the Sauce: Whisk together the Tamari/Coconut Aminos, Fish Sauce, Sesame Oil, and White Pepper in a small bowl. Set aside.
  4. Cook the Eggs: Heat ½ tbsp of oil in the wok over medium-high heat. Pour in the beaten eggs. Scramble quickly until just cooked but still soft. Remove immediately and set aside. Wipe the wok clean.
  5. Cook the Protein: Increase heat to medium-high. Add ½ tbsp oil and the chicken pieces. Cook until browned and cooked through (internal temperature 165°F/74°C). Remove and set aside with the eggs.
  6. Sauté Aromatics: Reduce heat slightly if needed, then add the diced onion, carrots, garlic, and ginger to the wok. Sauté for 2-3 minutes until fragrant and the onion is translucent.
  7. Dry-Fry the Cauliflower: Add the dried cauliflower rice to the wok. Increase the heat back up to high. Stir-fry for 5-7 minutes. This step is key: you are cooking off any residual moisture and starting to lightly brown the rice. If it starts steaming heavily, keep stirring until the steam dissipates.
  8. Combine and Finish: Push the cauliflower mixture to the side of the wok. Add the 2 tbsp of butter (if using) and let it melt. Pour the prepared sauce directly into the melted butter and let it bubble briefly.
  9. Toss: Add the cooked chicken, scrambled eggs, and peas (if using) back into the wok. Toss everything together vigorously until evenly coated and piping hot—about 1 minute.
  10. Serve: Garnish generously with sliced spring onions. Serve immediately.