Cauliflower Fried “Rice” Bowls with Ginger Chicken Meatballs

What You Get

Cucumber

Ginger chicken meatball mix (see note below)

Scallion-ginger sauce

Frozen mixed vegetables

Cauliflower rice

Togarashi (Japanese seasoning)

What You'll Need

Rice vinegar or white wine vinegar

Sugar

Salt

Vegetable oil

Eggs (optional)

Soy sauce

Step 1

Thinly slice the cucumber. In a bowl, toss the cucumber with 1 tablespoon rice or white wine vinegar, 1 teaspoon sugar, and a couple of pinches of salt. Let rest until softened.

Step 2

Roll the chicken into meatballs, about 1½ to 2 inches in diameter (you should have 9 meatballs), and flatten slightly to form plump patties. (The mix may be a bit sticky, but you can rub a little oil between your palms.)

Step 3

Return the pan to the heat and warm 2 tablespoons of the scallion-ginger sauce. Add the frozen vegetables and stir-fry until bright green, about 1 minute longer. Transfer them to the plate with the chicken patties and set aside.

Step 4

Return the wok to the heat and warm about ¼ cup scallion-ginger sauce and 1 tablespoon vegetable oil. Add the cauliflower rice, stir to coat, then cook undisturbed until crispy and golden on the bottom, 4 to 5 minutes. (If using eggs, push the rice to the sides of the pan to make a hole in the center and add 1 teaspoon vegetable oil, along with 2 lightly-beaten eggs. Scramble until soft curds have formed, 2 minutes.) Return the vegetables to the pan, drizzle with 2 tablespoons soy sauce, and stir to coat and warm through, 1 minute longer.

Step 5

Heap the fried cauliflower rice into bowls, top with the chicken patties, and a generous mound of pickled cucumber. Sprinkle with the togarashi and serve warm. Note: The chicken meatball mix may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.