All the takeout satisfaction, none of the crash. Cauliflower rice fried hot with diced chicken, egg, peas and a proper soy-sesame hit.

• Cauliflower rice cuts carbs by 80% versus jasmine rice.
• Chicken breast + 2 eggs stacks 40 g protein at under 400 kcal.
• Peas add fiber and just enough natural sweetness to feel like the real thing.

1. 1

   If using frozen cauliflower rice, spread it on a towel and press firmly to remove as much moisture as possible; wet cauliflower steams instead of frying.

2. 2

   Heat 1 tablespoon of neutral oil in a large skillet over high heat; add the diced chicken breast in a single layer and cook for 5 to 6 minutes, stirring once halfway, until golden and cooked through; remove to a plate.

3. 3

   Crack the eggs into the same pan with a tiny drizzle of oil; scramble loosely over high heat until just set, then remove alongside the chicken.

4. 4

   Add the remaining oil, minced garlic and grated ginger to the pan; stir for 20 seconds until fragrant.

5. 5

   Add the cauliflower rice in an even layer; press it flat against the pan and cook undisturbed for 4 minutes until the bottom begins to brown and caramelize.

6. 6

   Add the frozen peas, stir and cook for 2 minutes until heated through.

7. 7

   Return the chicken and scrambled egg to the pan; add the soy sauce and toasted sesame oil and toss everything together vigorously for 60 seconds.

8. 8

   Taste for seasoning and finish with sliced scallion and a sprinkle of sesame seeds.

• Press cauli rice against the pan - it caramelizes and mimics real fried rice.
• Thaw frozen cauli rice fully and squeeze dry or it stays soggy.