Chicken and Cauliflower Fried “rice”
1 tbsp plus 1 tsp coconut oil or sesame oil, separated
1 pound boneless skinless chicken breast, sliced into thin
strips
3 tbsp coconut aminos or
2-3 large eggs beaten (we
like a lot of eggs in our “rice”)
1 head cauliflower, grated or pulsed in a food processor
2-3 whole carrots, peeled and grated
3 cloves garlic, minced
1 tsp of minced ginger (1/2 tsp powdered ginger)
1 bunch chopped green
onions (slice white bottom half and separate from the green tops)
Directions:
Do all of your chopping first. Cauliflower can be grated with the largest
holes of the cheese grater or put small amounts into a food processor at a
time, pulsing just to a large rice-like consistency. Don’t go too far or you
will have mush!
Heat wok or skillet over medium-high heat with 1 Tablespoon coconut
or sesame oil.
Sautee the chicken until cooked through. Remove from pan and drain chicken.
Add the whites of the onions (NOT the greens) with the
garlic and ginger and sautee until soft.
Add the carrots to the pan and sautee for 2-3 minutes to soften.
Add the chicken and the cauliflower, coconut aminos (add salt to taste
if using coconut aminos, no extra salt needed if using soy sauce). Cook until cauliflower is soft.
Push cauliflower/vegetables to one side of the wok/pan and add a
little more sesame oil or coconut oil. Pour in the beaten eggs.
Lightly scramble the eggs briefly then mix into the
cauliflower.
Add the green onion tops and toss.
