Cauliflower Fried Rice with Chicken

• 280g chicken breast, diced
• 1 head cauliflower
• 2 eggs
• 3 spring onions
• 2 garlic cloves
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp ginger
• 80g frozen peas

1. 1

   Pulse the cauliflower florets in a food processor until they resemble rice grains (do it in batches). Alternatively, grate on the coarse side of a box grater. Pat dry with kitchen paper.

2. 2

   Season the diced chicken with salt and pepper. Heat oil in a wok or large pan over high heat. Cook the chicken 4–5 min, stirring, until golden and cooked through. Remove.

3. 3

   Add a splash more oil. Stir-fry the garlic and ginger for 30 seconds. Add the frozen peas and stir-fry 1 min.

4. 4

   Push everything to the sides. Add the cauliflower rice in a single layer — cook undisturbed 2 min to dry it out and get a little colour, then toss.

5. 5

   Push the cauliflower aside. Pour the beaten eggs into the centre and scramble quickly, then fold through the cauliflower.

6. 6

   Return the chicken. Add soy sauce and sesame oil, toss everything together over high heat 1–2 min.

7. 7

   Serve immediately scattered with sliced spring onions.