Chicken Fried “Rice”
This dish is GOOOOOD. When I say good, I mean thank the lord it’s cauliflower or I’d weigh 900 pounds…nobody’d better talk to me while my entire face is in this pan…I know I’m getting a third degree steam burn but I can stop eatin’…just try and get in on this and you’re gonna lose an arm kind of good. Not to mention it’s easy to make!
So let’s get down to business…
The Shopping and Chopping list:
1 head of cauliflower, cut into flowerettes (just cut the stinkin’ thing up)
5 green onions, chopped
1 zucchini, cut in small cubes
1 large carrot, cut in small cubes or shredded carrot
1 bell pepper, diced (I like red for color)
This is what I had laying around the fridge… feel free to add which ever veggies sound good to you!
2 boneless, skinless chicken breasts, cut in small cubes
2 farm fresh eggs
1 tsp powdered ginger or more to taste
2tsp garlic powder or more to taste
1/4 cup Tamari or more to taste
Here’s what you do:
Blanch the cauliflower for 8 to 10 minutes until it is soft but not mushy. In case you are wondering “blanch” is a fancy word for “boil until crisp, tender”. Drain it and chop it fine… the size of rice (you get where I’m going with this).
I use a wok, but it’s not necessary. In your largest frying pan, melt a little coconut oil and get the pan hot. Stir fry the chicken, remove it from the pan and keep warm. Quickly stir fry the veggies until crisp, tender. Add the ginger powder, garlic powder and Tamari. When the veggies are cooked to your liking add the cauliflower and chicken. When all the ingredients are nice and hot in the pan, crack the two eggs over the ingredients in the pan and stir fry quickly until the egg is scrambled in. Now, adjust the spices and Tamari to your liking.