Rice the Cauliflower

• If using fresh cauliflower: Remove the leaves and stem, cut into florets, and pulse in a food processor or blender until it resembles rice. Avoid over-blending to prevent mushiness.
• If using a box grater, use the large holes to grate the cauliflower.
• If using frozen riced cauliflower, you can skip this step.

Sauté the Vegetables

• Heat 3 tablespoons olive oil in a large deep skillet over medium heat.
• Add the onion, leeks, and carrots. Season with ½ teaspoon sea salt and ¼ teaspoon black pepper.
• Sauté for 3–5 minutes, until the onions turn translucent and the carrots soften slightly but remain crunchy.
• Stir in the garlic and ginger, followed by 1 tablespoon rice vinegar and 2 tablespoons coconut aminos.
• Stir frequently to prevent the garlic and ginger from burning.

Cook the Chicken

• Add the chicken strips to the skillet and season with the remaining ½ teaspoon salt and a pinch more black pepper.
• Sauté for 5–6 minutes, stirring occasionally, until the chicken is fully cooked through.

Add the Cauliflower Rice

• Stir in the cauliflower rice, remaining 1 tablespoon rice vinegar, and 3 tablespoons coconut aminos. Mix well and cook for 4–5 minutes, just until the cauliflower is tender-crisp. Avoid overcooking to preserve texture.
• If using frozen cauliflower, you may need to cook a little longer—just until heated through.
• Taste and adjust seasoning if needed.

Finish with Toasted Sesame Oil (Optional)

• Remove the skillet from the heat and stir in 2 tablespoons toasted sesame oil for a rich, nutty finish.