Cauliflower Chicken Fried Rice

• 3/4 pound skinless, boneless chicken breasts, cut into small cubes
• 6 tablespoons soy sauce, divided
• 1 tablespoon brown sugar
• 2 teaspoons sesame oil, divided
• 1 teaspoon cornstarch
• 3 tablespoons vegetable oil
• 5 scallions, chopped, light and dark green parts separated
• 4 garlic cloves, minced
• 1 (1 1/2 inch) piece fresh ginger, grated
• 2 pounds cauliflower rice
• 1 teaspoon kosher salt, divided
• 1 1/2 cups frozen peas and carrots
• 2 eggs, beaten
• 1/2 cup finely diced fresh pineapple
• 1/4 cup chopped peanuts (optional)
• 1 tablespoon rice vinegar

1. Stir chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch together in a large bowl.
2. Heat a wok or large saucepan over high heat. Swirl in 1 tablespoon vegetable oil. Spread chicken mixture in a single layer over the surface of the wok; cook for 1 minute. Flip and toss chicken. Spread out again; cook and stir for 2 minutes more. Transfer chicken to a plate.
3. Heat remaining 2 tablespoons vegetable oil in the wok over medium heat. Add light green part of the scallions, garlic, and ginger; cook and stir until fragrant and softened, 1 to 2 minutes.
4. Stir 4 tablespoons soy sauce, cauliflower rice, and 1/2 teaspoon salt into the wok. Cook until cauliflower starts to crisp, about 3 minutes. Stir peas and carrots into the wok. Cook, stirring occasionally, until warmed through, about 5 minutes.
5. Make a well in the center of the wok; pour in beaten eggs. Stir eggs with a spatula until scrambled, about 2 minutes. Stir in chicken, remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, dark green parts of the scallions, pineapple, peanuts, and rice vinegar.

skinless, soy sauce, brown sugar, sesame oil, cornstarch, vegetable oil, scallions, garlic, fresh ginger, cauliflower rice, kosher salt, carrots, eggs, fresh pineapple, peanuts, rice vinegar

Taken from www.allrecipes.com/recipe/257611/cauliflower-chicken-fried-rice/ (may not work)