Cheesy Bacon Ranch Chicken
- Step 1
In a large skillet over medium heat, cook bacon, flipping once, until crispy, about 8 minutes. Transfer to a paper towel–lined plate. Drain all but 2 tablespoons of bacon fat from the skillet.
Step 2
Season chicken with salt and pepper. Return skillet to medium-high heat, add chicken and cook until golden and just cooked through, about 6 minutes per side.
Step 3
Reduce heat to medium and sprinkle chicken with ranch seasoning and top with mozzarella. Cover the skillet and cook, until cheese is melted and bubbly, about 5 minutes.
Step 4
Crumble and sprinkle bacon and chives on top before serving.
Cauliflower Fried Rice
Step 1
Cut cauliflower into florets. In a food processor, pulse florets until rice-sized pieces form. (Skip this step if using pre-riced cauliflower.) Place cauliflower in a clean kitchen towel. Squeeze out excess moisture. (Do this with pre-riced cauliflower as well to ensure rice is dry.)
Step 2
In a small bowl, stir soy sauce, mirin, and sugar; set aside.
Step 3
In a large nonstick skillet or wok over medium-high heat, heat oil until just shimmering. Add shallots and cook, stirring occasionally, until golden brown, 1 to 2 minutes. Transfer shallots to a paper-towel lined plate. Discard all but 1 Tbsp. oil from skillet.
Step 4
In same skillet over medium-high heat, cook eggs, stirring occasionally, until scrambled, about 30 seconds. Transfer eggs to a small bowl.
Step 5
In same skillet over medium-high heat, cook carrots, garlic, and peas, stirring frequently, until warmed through, about 30 seconds. Add cauliflower and stir to combine. Cook, stirring occasionally, until vegetables are slightly softened, about 2 minutes.
Step 6
Increase heat to high. Add reserved soy sauce mixture and cook, stirring frequently, until liquid is mostly evaporated, about 1 minute. Stir in eggs; season with salt and pepper.
Step 7
Divide fried rice among small bowls. Top with shallots, scallions, and sesame seeds (if using).
Cauliflower Fried Rice
Step 1
Cut cauliflower into florets. In a food processor, pulse florets until rice-sized pieces form. (Skip this step if using pre-riced cauliflower.) Place cauliflower in a clean kitchen towel. Squeeze out excess moisture. (Do this with pre-riced cauliflower as well to ensure rice is dry.)
Step 2
In a small bowl, stir soy sauce, mirin, and sugar; set aside.
Step 3
In a large nonstick skillet or wok over medium-high heat, heat oil until just shimmering. Add shallots and cook, stirring occasionally, until golden brown, 1 to 2 minutes. Transfer shallots to a paper-towel lined plate. Discard all but 1 Tbsp. oil from skillet.
Step 4
In same skillet over medium-high heat, cook eggs, stirring occasionally, until scrambled, about 30 seconds. Transfer eggs to a small bowl.
Step 5
In same skillet over medium-high heat, cook carrots, garlic, and peas, stirring frequently, until warmed through, about 30 seconds. Add cauliflower and stir to combine. Cook, stirring occasionally, until vegetables are slightly softened, about 2 minutes.
Step 6
Increase heat to high. Add reserved soy sauce mixture and cook, stirring frequently, until liquid is mostly evaporated, about 1 minute. Stir in eggs; season with salt and pepper.
Step 7
Divide fried rice among small bowls. Top with shallots, scallions, and sesame seeds (if using).
Cheesy Bacon Ranch Chicken
- Step 1
In a large skillet over medium heat, cook bacon, flipping once, until crispy, about 8 minutes. Transfer to a paper towel–lined plate. Drain all but 2 tablespoons of bacon fat from the skillet.
Step 2
Season chicken with salt and pepper. Return skillet to medium-high heat, add chicken and cook until golden and just cooked through, about 6 minutes per side.
Step 3
Reduce heat to medium and sprinkle chicken with ranch seasoning and top with mozzarella. Cover the skillet and cook, until cheese is melted and bubbly, about 5 minutes.
Step 4
Crumble and sprinkle bacon and chives on top before serving.