25-Minute Chicken Cauliflower Fried Rice

Heat a large pan over medium-high heat and add some sesame oil.

Season the boneless, skinless chicken breasts with kosher salt and pepper, then place into the hot oil. Cook for 4–6 minutes each side, turning occasionally, or until chicken is cooked through. Reemove from the pan, dice into bite-size pieces, and set aside.

To make the cauliflower rice, grate a head of cauliflower using a kitchen grater (or you can also use a food processor). Add to the same pan, adding a little more sesame oil if needed. Cook the cauliflower rice over medium-high heat until tender. Remove from the pan and set aside.

Add diced carrots into the empty pan and cook until mostly tender. Add low sodium soy sauce, peanut butter, and chili paste and stir to combine.

Add frozen edamame, minced garlic, and sliced green onions, and cook until heated through.
 Return the cauliflower rice and diced chicken back to the pan, and stir to incorporate.

Push fried chicken cauliflower rice mixture to one side of the skillet and pour eggs into the empty side of the pan and scramble. Once eggs are mostly scrambled, break up with a spatula and combine with the rice mixture.