, about 1.2 kg, cut into florets
, finely diced
, thinly sliced
PULSE cauliflower in a food processor until it resembles rice. It should measure about 7 cups.
HEAT an extra-large non-stick frying pan over medium-high. Add 2 tsp sesame oil, then eggs. Stir often until eggs are softly set, 1 to 2 min. Transfer to a small bowl.
ADD remaining 2 tsp oil to pan, then chicken and garlic. Cook until no pink remains, about 3 min. Add peas, corn, bell pepper and salt. Cook, stirring often, until pepper is tender, 5 to 6 min. Stir in cauliflower, eggs, soy and hoisin. Season with fresh pepper. Sprinkle with green onion.