1 head cauliflower, stem removed and cut into large florets/chunks
2 tbsp oil
⅛ cup water
½ tsp salt
For Chicken
1 lb chicken thighs (skinless boneless)
2 tbsp sesame oil
1 tbsp red chili paste
2 tsp soy sauce
1 tsp rice vinegar
1 tsp black pepper
1 tsp garlic powder
Salt to taste
Toppings:
Sesame oil 1 tbsp + more as needed
1 bunch asparagus, trimmed
4 cups spinach
2 cups shitake mushrooms
3 cups bean sprouts
1 bunch green onions, chopped
4 eggs
Optional Serving
Soy Sauce
Hot sauce
Black Sesame Seeds
Instructions
Cauliflower Rice
In a food processor add your cauliflower chunks and process until grain like substance forms.
Next in a large pan with cover over medium high heat add your cauliflower rice, water, oil & salt. Mix together and cover with top. Let cook for about 8 minutes, stirring every minute or so until desired texture is reached. Set aside.
Chicken
First lightly salt, pepper & garlic powder both sides of chicken.
Next in a large pan add your sesame oil over medium high heat. Add your chicken. Cover and cook for 6-8 minutes. Turn chicken over and cook for an additional 6-8 minutes.
Next turn down heat to low, add your chili paste, soy sauce & rice vinegar. Carefully toss chicken, beings sure to coat both sides with chili paste mix. Do this for about one minute. Slice into ½" wide strips and set aside.
For the toppings
In a medium pan add 1 tbsp sesame oil over medium high heat. Next add your asparagus and cook for about 8-10 minutes or until desired texture is reached (some crunch). Remove from pan and set aside.
Return pan back to heat and add your mushrooms and a little oil (if needed). Cook for about 3 minutes, stirring frequently. Remove from pan and set aside.
Return pan back to heat and add your spinach. Cook just until wilted, stirring constantly about 2 minutes. Remove from heat, set aside.
Return pan back to heat and add your bean sprouts (as well as oil if needed). Cook for about 1 - 2 minutes. Remove from heat and set aside.
Return pan back to heat. Add a little oil and crack four eggs, trying not to allow whites to touch each other. Fry until whites are almost done cooking, leaving yolk runny. Carefully remove and set aside.