Ingredients
- ¾ pound of skinless, boneless chicken breasts, diced into small pieces
- 6 tablespoons of soy sauce, divided into portions
- A tablespoon of brown sugar for sweetness
- 2 teaspoons of sesame oil, split into two parts
- A teaspoon of cornstarch for thickening
- 3 tablespoons of vegetable oil for cooking
- 5 scallions, chopped, with light and dark green sections separated
- 4 cloves of garlic, minced for flavor
- A piece of fresh ginger, grated and measuring 1 ½ inches
- 2 pounds of cauliflower rice for a low-carb base
- A teaspoon of kosher salt, divided for seasoning
- 1 ½ cups of frozen peas and carrots for color and nutrients
- 2 beaten eggs for protein
- ½ cup of finely diced fresh pineapple for a fruity twist
- ¼ cup of chopped peanuts to add crunch (Optional)
- A tablespoon of rice vinegar for a tangy kick
Step 1
Combine chicken, a tablespoon of soy sauce, brown sugar, a teaspoon of sesame oil, and cornstarch in a spacious bowl, stirring the ingredients together gently.
Step 2
In a wok or large saucepan on high heat, warm up the cooking vessel. Add a swirl of vegetable oil, ensuring it coats the surface. Spread out the chicken mixture evenly, allowing it to cook for a minute. Flip and toss the chicken, cooking and stirring for an additional 2 minutes. Once done, transfer the cooked chicken to a plate.
Step 3
Lower the heat to medium and pour the remaining two tablespoons of vegetable oil into the wok. Add the light green part of the scallions, garlic, and ginger, cooking and stirring until they become fragrant and soft, which will take about 1 to 2 minutes.
Step 4
Next, mix in 4 tablespoons of soy sauce, cauliflower rice, and half a teaspoon of salt. Cook until the cauliflower starts to crisp, approximately 3 minutes. Then, incorporate the peas and carrots, allowing them to warm through for about 5 minutes.
Step 5
Create a well in the middle of the wok and pour in the beaten eggs. Scramble them with a spatula, a process that should take around 2 minutes. To finish, add the cooked chicken back to the wok along with the remaining soy sauce, sesame oil, dark green parts of the scallions, pineapple, peanuts, and rice vinegar. Stir everything together well.
Extra Tips & Suggestions
- 1. Organize your pantry like a boss before starting this culinary adventure. You don't want to be rummaging through shelves for ingredients while your delicious fried rice is sizzling away.
- 2. Keep your cauliflower fresh and crunchy by storing it in the crisper drawer of your fridge. This will ensure that it maintains its texture and taste when it's time to add it to the recipe.
Reviews
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