Prep:

1. Prepare the fresh ingredients: Chop the yellow onion, spring onion (separating the white and light green parts from the dark green parts), ginger, garlic, and fresh red chilies as indicated in the ‘ingredients’ section. Measure out the slaw mix and shelled edamame. Thaw the frozen shelled edamame. Crack the eggs into a bowl and lightly beat.
2. Prepare the frozen cauliflower rice: Squeeze the cauliflower rice bag gently to break apart pieces and evenly distribute the riced cauliflower. Be careful not to puncture the bag. Thaw the cauliflower rice in the microwave in its bag according to package instructions. Usually this involves microwaving the bag for 3-6 minutes on high but time may vary depending on the wattage of your microwave. Allow the bag to cool for 1 minute then carefully remove from the microwave. Use caution as the bag will be HOT. Cut the bag open and pour the thawed cauliflower rice into a bowl. Spoon out and discard any excess water. (It’s okay if the cauliflower rice is a little wet at this point as high heat will help cook off the excess liquid.)

For the Korean Cauliflower Fried Rice:

1. Cook the gochujang chicken: Heat 1 teaspoon peanut oil in a large nonstick wok or heavy bottomed deep skillet over medium-high heat. Add the ground chicken and season with the (¼ + ⅛ TSP) kosher salt and (⅛ TSP) ground black pepper. Cook for 2 minutes, breaking the clumps until no longer pink. Add (½ TBSP) low sodium light soy sauce, (½ TBSP) gochujang and (¼ TSP) sesame oil. Mix well to combine until the meat is coated well in the sauces and cooked. Switch off the heat and transfer to a clean bowl.
2. Stir-fry the aromatics: Heat the remaining (½ TBLS) peanut oil in the wok over high heat. Add the yellow onion, spring onion white and light green parts and ginger. Stir-fry for 30 seconds until the onion starts to soften. Add the garlic and chilies and stir-fry for another 30 seconds until fragrant.
3. Add the veggies: Add the tri-color coleslaw salad mix and edamame. Season with ¼ TSP each of kosher salt and ground black pepper and stir-fry for 30 seconds until slightly softened.
4. Cook the eggs: Push everything to the side of the wok and pour in the eggs. Allow to set for 15-20 seconds, then break up into pieces and toss to combine with everything else.
5. Add the gochujang chicken: Add the cooked gochujang ground chicken and stir-fry for 30 seconds until combined with everything.
6. Add the cauliflower rice and seasonings: Add the cauliflower rice, (1 TBSP) low sodium light soy sauce, (1 TBSP) gochujang, (1 TSP) distilled white vinegar, (½ TSP) sugar-free sweetener and (¼ TSP) gochugaru. Stir-fry for 2-3 minutes, flattening the mixture occasionally with your spatula and pausing before stir-frying again, until the grains are coated well in the sauce and cauliflower rice is no longer mushy or wet.
7. Toss through the spring onion: Drizzle (½ TSP) sesame oil over the fried cauliflower rice and toss through the spring onion dark green parts (reserve some for garnish). Switch off the heat.
8. To Serve: Divide evenly onto plates or in bowls. Garnish with toasted white or black sesame seeds and the reserved spring onion dark green parts. Serve immediately.