Cauliflower & Chicken Fried Rice
Great Prep Meal.....
Do you like Fried Rice but do not want the extra fat. Need a healthy alternative? Swapping out the
rice for cauliflower is a healthy way to decrease your carb intake and add extra veggies. Using ground chicken adds a protein boost. You easily could skip the ground chicken and just use leftover chicken.
This recipe is a great prep meal for the week, leaving you enough serving for the whole week or you could freeze the rest for a quick easy dinner another time.
Prep Time: 20 min. Total Time: 1 hr. 8 min. Cooking Time: 18 min.
Makes: 8 servings, approx. ⅔ cup each
Ingredients:
1 lb. raw lean ground chicken or leftover chicken breast
5 Tbsp. organic coconut aminos, divided use
1 Tbsp. dry sherry
1 clove garlic, finely chopped
Hot water
2 carrots, chopped
1 cup fresh peas
2 medium heads cauliflower, cut into bite-sized pieces
2 Tbsp. organic coconut oil, divided use
4 large eggs, lightly beaten
4 green onions, thinly sliced, reserve a small amount of the greens for garnish
5 Tbsp. organic coconut aminos, divided use
1 Tbsp. dry sherry
1 clove garlic, finely chopped
Hot water
2 carrots, chopped
1 cup fresh peas
2 medium heads cauliflower, cut into bite-sized pieces
2 Tbsp. organic coconut oil, divided use
4 large eggs, lightly beaten
4 green onions, thinly sliced, reserve a small amount of the greens for garnish
Preparation:
1. Mix chicken, 1 Tbsp. coconut aminos, sherry, and garlic in a medium bowl; mix well. Let it set for 30 minutes.
2. Boil water in steamer over high heat. Reduce heat to medium-high. Place carrots in steamer basket; cook for 2 to 3 minutes.
3. Add fresh peas; cook for 2 to 3 minutes, or until tender-crisp and peas are bright green. Place in ice water bath to stop cooking process. Set aside.
4. Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.
5. Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat.
6. Add chicken mixture; cook, stirring frequently to break chicken into small pieces, for 4 to 6 minutes, or until chicken is no longer pink. Remove from pan. Set aside.
7. Add remaining 1 Tbsp. oil; heat, over medium-high heat.
8. Add cauliflower and remaining 4 Tbsp. coconut aminos; cook, stirring frequently, for 2 to 4 minutes.
9. Make a well in the middle of the cauliflower mixture. Add eggs; cook, stirring frequently in the well, for 2 to 3 minutes, or until eggs start to set.
10. Mix eggs into cauliflower mixture. Add chicken, carrot mixture, and green onions; cook, stirring frequently, for 2 minutes, or until heated through.
11. Serve and freeze or prep ahead; garnish evenly with green onion.
1. Mix chicken, 1 Tbsp. coconut aminos, sherry, and garlic in a medium bowl; mix well. Let it set for 30 minutes.
2. Boil water in steamer over high heat. Reduce heat to medium-high. Place carrots in steamer basket; cook for 2 to 3 minutes.
3. Add fresh peas; cook for 2 to 3 minutes, or until tender-crisp and peas are bright green. Place in ice water bath to stop cooking process. Set aside.
4. Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.
5. Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat.
6. Add chicken mixture; cook, stirring frequently to break chicken into small pieces, for 4 to 6 minutes, or until chicken is no longer pink. Remove from pan. Set aside.
7. Add remaining 1 Tbsp. oil; heat, over medium-high heat.
8. Add cauliflower and remaining 4 Tbsp. coconut aminos; cook, stirring frequently, for 2 to 4 minutes.
9. Make a well in the middle of the cauliflower mixture. Add eggs; cook, stirring frequently in the well, for 2 to 3 minutes, or until eggs start to set.
10. Mix eggs into cauliflower mixture. Add chicken, carrot mixture, and green onions; cook, stirring frequently, for 2 minutes, or until heated through.
11. Serve and freeze or prep ahead; garnish evenly with green onion.
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