Cauliflower Chicken Fried Rice
This chicken and vegetable stir-fry, which cooks up quickly and is lighter than the grain-based version, is made with cauliflower rice as the base.
Stir chicken 1 tablespoon soy sauce brown sugar 1 teaspoon sesame oil and cornstarch together in a large bowl.
Heat a wok or large saucepan over high heat.
Swirl in 1 tablespoon vegetable oil.
Spread chicken mixture in a single layer over the surface of the wok; cook for 1 minute.
Flip and toss chicken.
Spread out again; cook and stir for 2 minutes more.
Transfer chicken to a plate.
Heat remaining 2 tablespoons vegetable oil in the wok over medium heat.
Add light green part of the scallions garlic and ginger; cook and stir until fragrant and softened 1 to 2 minutes.