Thai-Style Cauliflower Fried Rice

Ingredients:

• 450 g boneless, skinless chicken breast, thinly sliced
• 1 teaspoon cornstarch
• 2 tablespoons oyster sauce
• 1 tbsp fish sauce
• 2 teaspoons soy sauce
• 1 teaspoon of sugar
• 1/4 cup canola oil
• 1 small onion, finely diced
• 1 red bell pepper, finely diced
• 1 tbsp. chopped ginger
• 5 cloves garlic, crushed
• 1 Thai chili pepper, thinly sliced
• 1 package (350g) frozen lemon garlic cauliflower rice, thaw in the refrigerator
• Half a lime
• 2 green onions, chopped
• 1 tbsp. chopped roasted peanuts
• 0.5 cup fresh cilantro leaves

Preparation:

1. Combine the shredded chicken and cornstarch in a large bowl. Combine the oyster sauce, fish sauce, soy sauce, and sugar in a small bowl.
2. Heat oil in a wok or large nonstick skillet over high heat until smoking. Add the chicken and cook until cooked through, about 4 minutes. Transfer to a plate.
3. Add the onion and red bell pepper to the pan and cook for about 2 minutes. Add the ginger, garlic, and Thai chili and cook for another minute. Add the chopped cauliflower and cook for 1 minute. Add the oyster sauce mixture and continue cooking until the cauliflower is fully cooked through, another 1-2 minutes.
4. Transfer to a serving bowl and drizzle with lime juice. Garnish with green onions, roasted peanuts, and cilantro leaves.