Behold - the magic of Cauliflower!

You may have noticed a healthier hint to my recipes lately if you noticed - you aren't seeing things. Our household has amped up the chicken, eggs, fruit, and veggies! For the most part - we are loving it... Ok, I can say that - but are they? They are eating it and putting up with it is probably more like it.
Chicken Fried Rice is delicious and Chicken Fried Cauliflower Rice is also delicious... let's be honest. This recipe was actually very easy to make and I fooled my kids into eating all those veggies. Well, I fooled them for a little while. Bronwyn asked what the rice like stuff was. Andy liked it - he said it was good, would be better with real white rice, but it was good. Thankfully he's very supportive of our healthier eating so he's been a trooper eating some of the odd creations we have tried.
I made this in a skillet - but it would have benefitted from the big ol' Dutch Oven. something with high sides that could get screaming hot, mental note for next time. Spicy food is not super popular in our house - so instead of Chili Paste, I used Oyster Sauce which gives food such depth of flavor - I just love it. I also used a bag of frozen veggies and frozen cauliflower rice. It's SO much easier! This dish took very little time once the cooking started. For sure we'll be making it again. Maybe with rice... maybe not...

Chicken Fried Cauliflower Rice
1 large head cauliflower, cut into florets
2 tbsp. extra-virgin olive oil, divided
1 Medium Onion, Diced
1 clove garlic, minced
fresh ginger, minced
6 oz. frozen peas and carrots
1 c. cooked, shredded chicken
1 tbsp. chili paste
2 large eggs
5 tsp. soy sauce, divided
1 tsp. sesame oil
2 bunches green onions, chopped

Working in batches, place cauliflower into the bowl of a food processor fitted with the blade attachment. Process into small crumbles that resemble rice, then set aside.
In a large skillet over medium heat, heat 1 tablespoon oil. Add onions and cook, 2 minutes, then add garlic, ginger, peas, and carrots and cook, 5 minutes more, stirring often. When vegetables have softened, add chicken and chili paste and cook, 2 minutes. Add riced cauliflower and cook 2 minutes, stirring often.
Push rice mixture to one side of the pan and crack eggs into the open area of the skillet. Add one teaspoon soy sauce to eggs and scramble. Once cooked through, stir eggs into rice mixture. Add remaining 4 teaspoons soy sauce and stir.
Continue cooking until everything is heated through and soft, 5 minutes. Remove from heat and drizzle with sesame oil. Sprinkle with green onions and serve.