Cauliflower Fried "Rice"

I made this the other night and have been munching on it for dinner most nights this week.  I am a big Asian food fan and once you learn the staple ingredients and flavors, it can be quite simple to whip up at home.  

Instead of using rice, this recipe calls for cauliflower.  It is not the exact texture of normal rice, but proved to be a great substitute.  Feel free to mix up the ingredients and add other things like water chestnuts, bamboo shoots, baby corn, peas, pork, shrimp or even chopped cashews or almonds.  

Cauliflower Fried "Rice"
1 onion, chopped
2 boneless, skinless chicken breasts, chopped into cubes
1 carrot, grated
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 head cauliflower, grated in food processor
4 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 eggs, beaten
1/2  teaspoon pepper
1/4 cup chopped cilantro
2 scallions, chopped
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds

Prepare and chop/grate all vegetables prior to cooking.  This cooks fast and you need to have everything ready to toss into the pan.  

Heat 1 tablespoon olive oil in a large nonstick saute pan.  Add onions and cook until soft.  Add chicken, 1 tablespoon of soy sauce and 1 teaspoon sesame oil.   Cook for 2 minutes.  Add carrot and peppers and cook for another 1-2 minutes.  Add cauliflower and remainder of soy sauce and sesame oil.  Cook for 3-4 minutes until all vegetables are softened. 

Push vegetables to the side of the pan and form a well.  Make sure the pan is exposed at the center.  Add beaten eggs and let cook.  Slowly use spatula to scramble the eggs.  Once totally cooked, stir eggs into the rest of the rice.  

Finally, sprinkle sesame seeds, scallions and cilantro over the rice.  Taste and season as necessary with additional salt, pepper or soy sauce.