Cauliflower Fried Rice with Tofu or Grilled Chicken

Serves 5
Cook Time: 30 minutes

INGREDIENTS
2 blocks of extra firm tofu, rinsed and dried well, cut into small cubes
- OR -
6 ounces of chicken breast, cut into thin strips
1 1/2 heads of cauliflower, blended into rice (3 cups of cauliflower rice)
1 medium white onion, chopped
5 carrots, chopped
1 head of broccoli, cut into small florets
Other veggie options: green beans, mushrooms, asparagus, peppers (honestly whatever you have)
3 cloves of garlic, minced
1 tablespoon of ginger, minced
1 1/2 tablespoons of sesame oil
3 tablespoons of soy sauce
1/2 tablespoon of siracha
Turmeric, paprika, and curry powder to taste (~ 1 teaspoon of each)
Option: Top with a fried egg

STEPS
1. Warm a wok over medium high heat and spray with cooking spray. In a separate skillet, add spray and cubes of tofu and let cook on medium-high heat until all sides are golden.
2. Add onions and carrots and let cook for 8 minutes, until onions become soft and translucent.
3. Add garlic and ginger and cook for another 2 minutes.
4. Add other veggies and cauliflower rice.
5. Add spices and sesame oil and let cook until all of the veggies are cooked through to your liking. You can cover the wok with a lid to make the veggies cook faster. Continuously move the veggies around to ensure even cooking.
6. When the veggies are almost done cooking, add the soy sauce and siracha and mix all together. Add the tofu and serve.