Wash the cauliflower, divide it into florets and turn it into fine cauliflower rice in a food processor or with a grater. Pat the chicken breast dry and cut it into small cubes.
Cut the carrot into fine matchsticks and grate the ginger. Heat the olive oil in the wok and fry the chicken until golden brown all over, then take it out briefly.
Crack the eggs into the same wok and stir them into soft scrambled egg. Set aside as well.
Add the cauliflower rice to the wok with the carrot, peas and ginger and stir over a high heat until everything is hot and the cauliflower still has a little bite.
Return the chicken and egg to the wok, mix with the soy sauce and let everything come together briefly.
Serve hot, ideally straight from the wok.
Good to know
When it needs to be quick, this is the kind of meal that simply works. Savoury, spicy and pleasantly light.
Swaps
Chicken breast → turkey breast (similar protein content and lean); Soy sauce → tamari (often gluten-free, depending on the product); Peas → edamame (more protein and fibre); Olive oil → ghee (stable at high heat and full of flavour)
Allergens
Contains egg and soya, and with regular soy sauce often gluten too; well suited to children if mildly seasoned and the chicken is cooked all the way through – also suitable during pregnancy with fully cooked egg and meat.
