Recipe #1

https://www.foodnetwork.com/recipes/katie-lee/chicken-cauliflower-fried-rice-3588745

• 1 medium head cauliflower, stem removed
• 3 teaspoons olive oil
• 2 large eggs, lightly beaten 
• 3 cloves garlic, minced 
• One 1-inch piece fresh ginger, peeled and grated 
• 1 cup frozen mixed peas and carrots, thawed 
• 1/4 cup thinly sliced scallions
• 1/4 cup plus 2 tablespoons low-sodium soy sauce, plus more for serving, optional
• 2 tablespoons sesame oil 
• 2 cooked chicken breasts, diced (I used a rotisserie chicken) 
• Hot sauce, for serving, optional

1. Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice.
2. Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the oil.
3. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside.
4. Heat the remaining 2 teaspoons oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute.
5. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes. 
6. 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 an additional minute or 2.
7. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.

Recipe #2

https://www.asweetpeachef.com/chicken-cauliflower-fried-rice/

Ingredients

• 2 tbsp sesame oil, divided
• 1 lb chicken breasts, boneless skinless
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 large head cauliflower
• 2 carrots, finely diced
• 1 cup (frozen) edamame
• 2 cloves garlic, minced
• 5 stalks green onion, sliced
• 3 tbsp low sodium soy sauce
• 1 tbsp peanut butter
• 1 tsp chili paste
• 2 eggs

Instructions

1. Heat a large pan over medium-high heat and add some sesame oil.
2. Season the boneless, skinless chicken breasts with kosher salt and pepper, then place into the hot oil.
3. Cook for 4-6 minutes per side, turning occasionally, or until the chicken is cooked through.
4. Once it’s cooked through, remove from the pan, dice into bite-size pieces, and set aside.
5. To make the cauliflower rice, grate a head of cauliflower using a kitchen grater (or you can also use a food processor).
6. Once you’ve grated all the cauliflower, add to that same pan, adding a little more sesame oil if needed.
7. Cook the cauliflower rice over med-high heat until tender. Then, remove from the pan and set aside.
8. Add the diced carrots into the empty pan and cook until they’re mostly tender, followed by the low sodium soy sauce, peanut butter, and chili paste and stir to combine.
9. Add the 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.
10. Push the fried chicken cauliflower rice mixture to one side of the skillet and pour the eggs into the empty side of the pan and then scramble. Once the eggs are mostly scrambled, break up with a spatula and combine with the rice mixture.
11. Serve hot, topped with sliced green onions, if desired.