Cauliflower, Chicken & Egg Stir-Fry

📝 Ingredients

• 500 g cauliflower florets (about ½ large cauliflower)
• 300 g chicken breast
• 3 eggs
• 150 g frozen peas
• 2 spring onions
• 2 garlic cloves + 10 g fresh ginger
• 3 tbsp soy sauce
• 1 tbsp sunflower oil (½ for the eggs, ½ for the chicken) + 1 tsp sesame oil
• Salt, black pepper

🍴 Utensils

• Wok
• Coarse grater
• Bowl
• Knife and cutting board
• Spatula

📖 Steps

1. Rinse the cauliflower florets, then dry them thoroughly in a tea towel. Grate them on the coarse side of a grater, or pulse them briefly in a food processor, until they're the size of rice grains. If over-processed, they would turn to mush.
2. Slice the chicken into thin 1 cm strips and season lightly with salt and pepper. Chop the garlic, grate the peeled ginger and slice the spring onions, separating the white from the green parts. Beat the eggs in a bowl with 1 pinch of salt.
3. Heat ½ tbsp sunflower oil in the wok over a medium heat. Pour in the beaten eggs, let them set for 20 s, then stir gently with the spatula until you have scrambled eggs that are still slightly runny. Set aside on a plate.
4. Add the rest of the sunflower oil to the wok and heat over a high heat. Stir-fry the chicken for 4 to 5 min, until golden and no longer pink in the middle. Add the spring onion whites, garlic and ginger and stir for 1 min.
5. Add the grated cauliflower and the peas, still frozen. Stir-fry for 5 to 6 min over a high heat, stirring often and uncovered, until the grains are tender but still firm: covered, they would release water and turn soggy.
6. Pour the soy sauce and sesame oil in a thin stream around the edges of the wok, stir, then return the scrambled eggs, breaking them up roughly. Stir-fry for 1 more min over a high heat, until everything is piping hot and well coated.
7. Taste and add pepper if needed, but no more salt: the soy sauce already provides it. Divide between warm bowls and scatter with the spring onion greens. Serve straight away, as the cauliflower loses its crunch if left to sit.