CAULIFLOWER CHICKEN FRIED “RICE”

CAULIFLOWER CHICKEN FRIED “RICE” 

4 Servings (About 275 Per Serving)

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I absolutely LOVE this recipe! It tastes just as good, if not better, than regular fried rice AND it’s 100% paleo!

INGREDIENTS:

– 2 Chicken Breasts

– 1 Cauliflower Head

– 2 Medium Carrots (Chopped)

– 1 Small Onion (Chopped)

– 8 Medium Mushrooms (Chopped)

– 2 Scallions (Chopped)

– 2 Garlic Cloves (Chopped)

– 4 Eggs (Whisked)

– 4 TBSP Coconut Aminos

– 2 TBSP Red Boat Fish Sauce

– 3 TSP coconut oil

– Salt and pepper to taste

DIRECTIONS: 

– Using a food processor, pulse the raw pieces of cauliflower until they are rice sized. Also, chop the carrots, onion, mushrooms, and garlic.

– Next, melt 1 tsp of cocout oil in your pan at medium-high heat. Add 1/2 tbsp fish sauce and 1 tbsp coconut aminos to a heated pan. Cut the chicken breasts into small pieces and cook for about 5-6 minutes. Remove from pan and set aside in a bowl.

– Add 1 tsp coconut oil, 1/2 tbsp fish sauce, 1 tbsp coconut aminos and your vegetables to the heated pan and cook for about 3-4 minutes. When done, remove from pan and add to the bowl with the chicken.

– Add your eggs to the pan with the remaining 1 tsp of coconut oil and scramble them until done. Then add to the bowl with chicken and vegetables.

– Next, add the riced cauliflower to the pan with the remaining 1 tbsp of fish sauce and 2 tbsp of coconut aminos. Cook for about 4-6 minutes. Allow some of the bottom pieces to fry and get crisp.

5. Lastly, add the chicken, vegetables and egg mixture back to the pan and stir for 1-2 minutes. Add some diced scallions as a garnish, serve and enjoy!

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14 responses to “CAULIFLOWER CHICKEN FRIED “RICE”

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