Cauliflower Fried Rice with Chicken
1 large head of cauliflower
1 large chicken breast
4 eggs
Himalayan sea salt
Pepper to taste
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
4 spring onions
2 cloves garlic
2 teaspoons grated ginger
1-2 teaspoons ají amarillo (optional)
4 tablespoons Bragg’s liquid aminos
1. Heat a large heavy-bottom pan that has a lid over medium heat.
2. Heat a regular sized pan over medium heat.
3. Salt & pepper chicken breast on both sides.
4. In a small bowl, whisk together 4 eggs with a little salt & pepper.
5. Once large pan is very hot add a teaspoon of oil & then chicken breast. Fry for one minute, then turn, fry for another minute, cover with lid & immediately reduce heat to low, set an alarm for 10 minutes.
6. Add a teaspoon oil to the hot small pan & add whisked eggs & let cook like a pancake. About 2.5 minutes on one side & another minute on the other. Remove from pan when cooked through & cut into small squares.
7. Now cut cauliflower into florets, wash, shake out well & add to a food processor or use already riced cauliflower. Pulse until you have rice corn sized bits.
8. When chicken breast alarm goes off, remove pan from heat but don't lift the lid. Just remove from heat & set a new timer for another 10 minutes.
9. Wash & thinly slice white part of spring onions & slice green part a little thicker.
10. Peel & grate garlic & ginger. Wash bell peppers & chop into corn kernel sized pieces & place in a small bowl.
11. Once chicken breast alarm goes off again, remove chicken breast from pan. Cut chicken into chickpea sized squares. Place the large pan you used for the chicken breast back on the burner & heat over medium heat.
12. Once hot, add white part of onions, garlic, ginger & ají amarillo to the pan & stir-fry for about 2 minutes, then add cauliflower rice & chopped bell pepper & stir-fry for another 3 minutes, then add chicken, egg & Bragg’s liquid aminos & stir fry for another 2 minutes. Enjoy!
*Reference your nutrition guide for serving sizes