This is a super easy and absolutely delicious advanced plan version of chicken fried rice! All you do to make the "rice" is cut up a medium sized cauliflower into florets and pulse in blender until it breaks down into small pieces.
Ingredients:
2-4 Pastured Chicken Breasts cut into chunks
1 head organic cauliflower
2 cups broccoli florets
1 cup organic mushrooms chopped
2 cloves of garlic chopped
1 large shallot chopped
green onions
3 organic eggs
1-2 tsp fish sauce
1-2 tsp sesame oil
1-3 tbsp coconut aminos or Bragg's aminos
grass fed butter or coconut oil
garlic powder
tbsp fresh grated ginger
wedge of lemon
pink salt & pepper
Cook chicken chunks in butter or coconut oil. Season generously with garlic powder, salt and pepper. Squeeze lemon over cooked chicken. In a separate pan start cooking down broccoli, mushrooms, garlic ginger, and shallots in coconut oil. Cook for 3 minutes and add in fish sauce, sesame oil and aminos. Add cooked chicken to veggie mix. I like to use the chicken pan to quickly scramble the 3 eggs in coconut oil and add to the chicken veggie mix. Finally add in your cauliflower "rice" and cook down for 2-3 minutes until warmed through, but not mushy. At this point you can taste to see if it needs more sesame oil, fish sauce, aminos or pepper. Top with chopped green onions!
