Chicken and Cauliflower Fried Rice
Chicken and Cauliflower Fried Rice
SERVINGS 8
Ingredients
- 2 lb. chicken breasts
- 5 Tbsp. soy sauce divided use
- 1 Tbsp. dry sherry
- 1 clove garlic finely chopped
- Hot water
- 2 carrots chopped
- 1 cup fresh or frozen peas
- 2 cauliflower cut into bite-sized pieces
- 2 Tbsp. coconut oil divided use
- 4 egg lightly beaten
- 4 green onions thinly sliced, reserve a small amount of the greens for garnish
Instructions
- Combine chicken, 1 Tbsp. coconut aminos, sherry, and garlic in a medium bowl; mix well. Set aside for 30 minutes.
- Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place carrots in steamer basket; cook for 2 to 3 minutes.
- Add 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.
- 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.
- Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat.
- 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.
- Add remaining 1 Tbsp. oil; heat, over medium-high heat.
- Add cauliflower and remaining 4 Tbsp. coconut aminos; cook, stirring frequently, for 2 to 4 minutes.
- 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.
- Mix eggs into cauliflower mixture. Add chicken, carrots, and green onions; cook, stirring frequently, for 2 minutes, or until heated through.
- Divide evenly into eight serving bowls; garnish evenly with green onion.
Nutrition
Calories: 252kcalCarbohydrates: 12gProtein: 30gFat: 9gSaturated Fat: 5gCholesterol: 154mgSodium: 428mgPotassium: 977mgFiber: 4gSugar: 4gVitamin A: 2999IUVitamin C: 75mgCalcium: 73mgIron: 2mg
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