Ground Chicken Fried Rice

​ Ingredients

• 1 pound ground chicken (or turkey)
• 2 Tablespoons Olive Oil, divided
• 1 1/2 cups cooked jasmine rice (fresh cooked or 10 oz bag frozen)
• 2 1/2 cups riced cauliflower (or l0 oz bag frozen)
• 2 cups mixed vegetables 

For the Sauce

• 3 Tablespoons (45g) coconut aminos (or low sodium soy sauce)
• 2 Tablespoons maple syrup
• 2 Tablespoons rice vinegar
• 2 Tablespoons chili garlic sauce (or sriracha, gochujang, etc.)
• 2 teaspoons toasted sesame oil
• 1 teaspoon ground ginger
• 3 scallions, whites and greens separated and thinly sliced
• 1/4 cup water

Instructions

1. Thinly slice the scallions, separating the whites and greens. Add the whites to a small bowl along with the remaining sauce ingredients, reserving the greens for serving. Mix the sauce together and set aside.
2. Heat a large skillet over medium-high heat with 1 teaspoon of olive oil. Once hot, add the ground chicken and cook for 3-4 minutes untouched to brown one side. Once a golden brown crust forms on the bottom of the chicken, break it apart with a spatula and fully cook. Transfer to a bowl and set aside.
3. Add the remaining olive oil to the skillet, followed by the rice, cauliflower rice, and mixed vegetables. Stir everything together and spread into an even layer. Cook for 5-6 minutes until vegetables are cooked to tender and rice and cauliflower are heated through.
4. Once the rice is browning and crispy in spots, add the chicken back to the pan along with the sauce. Stir everything together and cook for 2-3 minutes until the sauce begins to caramelize on the bottom.
5. Remove from the heat and serve immediately. Garnish with the scallion greens and toasted sesame seeds, if desired.