This gluten-free version of the classic Asian side-dish is packed with healthy veggies like cauliflower, peas, and carrots, and is far less heavy on the oil than restaurant style fried rice.

Prep Time: 5 min

Cook: 15 min

Serves: 5-7

Instructions:

1. Add the cauliflower florets to a food processor or blender. Continue to blend until the cauliflower resembles rice.
2. Heat a wok or large skillet to medium-high.
3. Pour in 1 tablespoon of sesame oil. Add in the chicken.
4. Cook the chicken for 4-5 minutes, or until fully cooked through.
5. Move the chicken to one side, and add in the rest of the sesame oil, along with carrots, garlic, onion, and peas.
6. Sauté the vegetables for 4-5 minutes.
7. Add in the cauliflower, tamari sauce, and sriracha.
8. Mix everything together and continue to cook for another 2-3 minutes.
9. Garnish with sesame seeds and green onion.