MONDAY
CHICKEN AND CAULIFLOWER FRIED RICE
Makes 4 servings
1 (1-pound) package frozen riced cauliflower
6 tablespoons olive oil, divided
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
4 boneless skinless chicken thighs, cubed
2 large eggs, lightly beaten
½ cup chopped yellow onion
½ cup fresh shiitake mushrooms, stemmed and sliced
3 cloves garlic, minced
1½ teaspoons grated peeled fresh ginger
1 cup frozen peas and carrots, thawed
¼ cup sliced green onion
3 tablespoons soy sauce
2 tablespoons sesame oil
Garnish: sliced green onion
1. Preheat oven to 400°.
2. On a rimmed baking sheet, toss together cauliflower, 4 tablespoons olive oil, ½ teaspoon salt, and¼ teaspoon pepper. Spread cauliflower out in a thin, even layer.
3. Bake until golden brown, 30 to 35 minutes, stirring halfway through baking.
Sprinkle remaining 1½
