Cauliflower "Fried Rice" with Chicken

I LOVE Chinese food and Indian food and Thai food...you get the picture! As I have been diving into the world of healthy eating that has meant sucking it up and cooking, something that I hate doing! I've been kind of overwhelmed learning to cook foods that aren't just good for me but actually replace my old unhealthy favorites. This is one of those recipes that is going to be on rotation for sure! Super easy, healthy, and totally saved me from running to our local Chinese restaurant to fill my craving! Win Win Win! :)

Ingredients:

1 pound of chicken diced into squares
2 cups of peas ( fresh or frozen)
2 cups matchstick sliced carrot
1 medium cauliflower shredded ( I put mine in a food processor and pulsed until it was shredded evenly)
6 green onions
3 cloves of garlic diced
4 Tablespoons of sesame oil divided
6 Tablespoons of Braggs Liquid Aminos ( or low sodium soy sauce)
2 eggs

1. If using frozen peas, prepare them first.
2. Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir chicken in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Add 2 tsps of Braggs Liquid Aminos, stir well and set aside.
3. Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir about 4 to 5 minutes.
4. Stir pork, peas, and and remaining soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
5. Move chicken cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, stir cooked eggs into the chicken cauliflower mixture, breaking up any large chunks.

Enjoy!!