Chicken Fried Cauli-Rice
Ingredients
- 2 (12-oz) pkg cauliflower florets
- 1½ lb boneless, skinless chicken breasts, cut into bite-size pieces
- 3 Tbsp avocado oil, divided
- 3 large eggs, lightly beaten
- 1 onion, finely chopped
- 2 carrots, shredded
- 2 cloves garlic, minced
- 1 Tbsp minced ginger
- ¼ tsp crushed red pepper
- 2 Tbsp coconut aminos soy-free sauce
- 1 tsp fish sauce
- ¼ cup chopped fresh cilantro
Instructions
- Process cauliflower, in batches, in a food processor until it resembles rice.
- Sprinkle chicken with ½ tsp each salt and pepper.
- Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat; add chicken.
- Cook 4 to 5 minutes per side or until browned and no longer pink in center. Remove chicken; keep warm.
- Heat 1 Tbsp oil in pan; add eggs. Cook, stirring constantly, until scrambled; remove eggs, and keep warm.
- Add 1 Tbsp oil to skillet. Add onion, carrots, garlic, ginger and crushed red pepper; sauté 5 minutes or until tender.
- Add cauliflower; cook, stirring often, 5 minutes or until cauliflower is tender.
- Stir in coconut aminos, fish sauce, chicken and cooked egg; cook 2 minutes longer.
- Sprinkle with cilantro.
Paleo Meal Plan
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