Buffalo chicken cauliflower fried rice

I've been coveting this recipe since my last Whole30, if not the one before that.  There's just something so appealing about buffalo chicken and fried rice and the fact that it's Whole30 compliant.  Honestly, I'm not sure why I never made it before, but I can honestly say that I'll definitely be making it again soon!

My hubby and I both worked a little late tonight and I was able to throw this together in a matter of minutes with the help of a store bought (Whole30 compliant!) rotisserie chicken and frozen cauliflower rice.  Since I used the frozen rice, I had to doctor up the cooking directions a little, but it's totally worth it!  And of course I had to use my signature scallion in the cauliflower rice.  This dinner was so good that after we had finished our dinner, we were both eating directly out of the serving bowl -- until I hijacked the bowl and ran into the kitchen, so that I could save the remaining 1 cup of fried cauliflower rice for lunch tomorrow!

Buffalo Chicken Cauliflower Fried Rice
From Rachl Mansfield

Ingredients:

1 Tbsp oil (I needed just over 1 T, to coat the bottom of a large frying pan)
1/2 onion, chopped
1 head cauliflower, "riced" (I used 1 bag frozen cauliflower rice)
8-10 oz chicken (I shredded 1/2 a small organic rotisserie chicken - breast and thigh meat)
2 eggs
1 scallion, thinly sliced
1/2 cup Buffalo sauce (I used Tessemae's, but there are others ones, too)
Handful chopped cilantro
Salt & pepper to taste

Directions:
(Doctored a little by me)

Preheat a skillet on medium high and add the oil.
Add onion and cook until fragrant (about 5-7 minutes).

While the onions cook, mix together the buffalo sauce and chicken in a medium bowl.
Let it sit for a bit.

Crack the eggs in a bowl and mix.
Pour the eggs into the skillet and scramble around to cook for a few minutes.

Remove from the pan and set aside.

Add the frozen cauliflower rice to the pan.
Cook cauliflower rice according to package directions.
Add in scallions and let cook for another minute or two.
Season with salt and pepper.

Add the eggs, onions, and buffalo chicken to the pan.
Add more buffalo sauce if needed.
Cook for a few minutes, mixing to incorporate all the flavors.

Remove from heat, and sprinkle with chopped cilantro.
Serve.

This will last 5 days (but honestly, you'll be lucky if you have enough leftover for lunch tomorrow!)