Chicken Fried Cauli-Rice
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Ingredients
- 2 (12-oz) pkg cauliflower florets (or use frozen florets)
- 1½ lb boneless, skinless chicken breasts, cut into bite-size pieces
- ½ tsp salt
- ½ tsp black pepper
- 3 Tbsp avocado oil, divided
- 3 large eggs, lightly beaten
- 1 onion, finely chopped (or use frozen chopped onion)
- 2 carrots, diced (or use frozen carrots)
- 2 cloves garlic, minced
- 1 Tbsp minced ginger (or use ground ginger)
- ¼ tsp crushed red pepper
- 2 Tbsp coconut aminos
- 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 salt and black pepper. Cook in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done. Remove chicken; keep warm.
- Heat 1 Tbsp oil in skillet; add eggs. Cook, stirring constantly, until scrambled; remove eggs, and keep warm.
- Sauté onion, carrots, garlic, ginger, and red pepper in 1 Tbsp hot oil in skillet 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 eggs; cook 2 minutes. Sprinkle with cilantro.
Paleo Meal Plan
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