I found this recipe on line and kind of wished I had not. I was looking for a way to use up a cauliflower.  Unfortunately we still have leftovers.  Wednesday we had a large salad with burgers; Jim beef, me salmon.  Thursday we were at the Opera for the unveiling of their strategic plan.  They had really nice appetizers but Jim wanted dinner.  We went to McCabe’s Pub.  Everything in the restaurant is fried.  I had friend catfish with french fries, Jim had a burger and fries.  We both agreed that this place has gone down hill.  This dish did make up for the fried meal the night before.  This dish is by Katie Lee Biegel from The Kitchen.

Ingredients:

1 medium head cauliflower, stem removed

3 t canola oil

2 large eggs, lightly beaten

3 cloves garlic, minced

0ne 1” piece fresh ginger, peeled and grated

1 C frozen mixed peas and carrots, thawed

1/4 C thinly sliced scallions

1/4 C plus 2 T low-sodium soy sauce

2 T sesame oil

2 Cooked chicken breasts, diced (I used leftover bone in with skin from the freezer.  I boiled it in the wok and discarded the skin and bone.)

Directions:  

1. Cut the cauliflower into chunks.  Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice.  This recipe uses about 4 C of cauliflower rice.  If you have any leftover, save it for another use.  
2. Heat a wok or large skillet over medium-high heat.  Add 1 t of oil.  Add the eggs and quickly scramble.  Transfer the eggs to a plate and set aside.  
3. Heat the remaining 2 t oil.  Add the garlic and ginger and cook, stirring constantly, about 1 minute.  
4. Add the peas and carrots, scallions and cauliflower.  Stir-fry until the vegetables are tender, about 5 minutes. 
5. As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl.  Stir the sauce and chicken into the cauliflower mixture.  Cook and additional minute or 2.  
6. Stir the cooked eggs back into the mixture and serve.