Soboro Don

with cauliflower rice

Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

Onions / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)

Make seasoning - Combine ginger, aminos, and rice vinegar. (Can be done up to 5 days ahead)

Green onions - Chop green onions, keeping green and white parts separate.

Eggs - Whisk eggs with salt.

Heat oil in a large nonstick pan over medium heat. Add onions and white parts of green onions. Saute until starting to soften, 2 to 3 minutes.

Add chicken and spinach to onions and saute until chicken is nearly cooked through and most of the liquid has cooked off, 4 to 6 minutes.

Pour seasoning over onions and chicken. Simmer until most of the seasoning is absorbed, 3 to 4 minutes.

Move chicken to one side of the pan. Pour eggs into the other side and scramble gently until cooked through. Fold them into the chicken so everything is evenly combined.

If cauliflower rice was cooked ahead of time, reheat in the microwave.

Divide the cauliflower rice between serving bowls. Top with scramble. Finish with green parts of green onions and some hot sauce, if you’d like.