Cauliflower Fried Rice
 
 
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Serves: 4 large servings
Ingredients
  • 1 large head of cauliflower
  • 1 teaspoon garlic powder
  • 2 tablespoons coconut oil or grass-fed butter, divided
  • 1 to 1.5 lbs chicken tenderloins or breasts
  • salt and pepper to season chicken
  • 1 onion, diced
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 (10-oz) pack frozen chopped broccoli, thawed
  • 1 cup shredded carrots
  • 1 (12-oz) can bamboo shoots
  • 1 (8-oz) can sliced water chestnuts
  • 1 (20-oz) can pineapple chunks, save the juice!
  • 4 eggs, beaten
  • 4 scallions, chopped
  • sriracha (optional)
Sauce:
  • ½ cup pineapple juice
  • ¼ cup Tamari (g-free soy sauce) or coconut aminos**
  • 1 tablespoon chili garlic paste
Instructions
  1. Cut your cauliflower into florets. Add to a food processor and pulse several times until the texture resembles rice.
  2. In a large skillet, add 1 tablespoon of oil or butter and heat it over medium/high heat. Add your cauliflower rice and and garlic powder and give it a stir. Cook for about 5 minutes, until the texture softens a bit, but is not mushy. Turn off heat and set aside.
  3. In a small bowl, mix the sauce ingredients together and set aside while you cook the chicken.
  4. Chop your chicken into bite-sized pieces and season lightly with salt and pepper.
  5. In a wok or large skillet, heat the remaining oil or butter and add chopped onion, garlic, and ginger. Stir frequently and cook for 2-3 minutes, or until onions are translucent.
  6. Add in the carrots and chicken and cook for 4-5 minutes, until chicken is cooked.
  7. Turn down the heat and add in the broccoli, bamboo shoots, water chestnuts, and pineapple chunks.
  8. Add cauliflower rice and stir to incorporate.
  9. Make a well on one side of your skillet or wok and add beaten eggs. Stir to scramble and then mix throughout rice once eggs are cooked.
  10. Stir in sauce and top with chopped scallions and sriracha.
Notes
**You can substitute coconut aminos for the Tamari in this recipe, but you will almost certainly need to add extra, since I find Tamari has a higher sodium content.

~Feel free to substitute any of your favorite stir-fry vegetables in this!
~I preferred cooking my cauliflower rice separately and then combining it at the end to avoid over cooking my chicken and under cooking my cauliflower, but use whatever method you find works best for you!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/cauliflower-fried-rice/