Cauliflower Chicken Fried Rice

Ingredients

1 package frozen riced cauliflower 1 large chicken breast/pounded flat and diced 2 eggs 1 bell pepper chopped 1 yellow onion chopped 2 cloves garlic minced toasted sesame oil fish sauce or oyster sauce (using splash only) 2 well beaten eggs Thai garlic chili sauce tamari or coco aminos (if you’re using coco they’re a bunch sweeter than tamari so ease up, and if you’re using bragg aminos they’re much saltier so choose wisely) 1 can english peas Paleo Recipe

Instructions

In a large skillet, heat the oil (enough to coat the bottom of the pan) until near smoke point over medium high heat. Add bell pepper, onion and garlic. allow ingredients to cook 3-5 minutes, or until they begin to soften. Spread veggies to the side of the pan and add chicken. Allow chicken to look cooked on the outside but still be raw in the middle before moving to the next step. You’re building your sauce: add 3 TBS Tamari, 2 TBS garlic chili paste, splash oyster sauce and mix with existing ingredients. As they flavors come together and before the liquid has evaporated add the cauliflower. Stir all ingredient together and lower heat slightly in a non stick, add sesame oil and the eggs, scramble lightly while breaking up the larger pieces (you want them about 20 seconds before done) then add to the pan. Stir and add the peas. Allow to cook additional 5-10 minutes, stirring occasionally. You now have a judgement call. If the dish tastes bland and unlike the fried rice you’re used to, you can add more garlic chili paste and tamari (more of the latter I’d guess), or you can add it to the individual bowls and allow the diner to choose his or her own adventure (think how people use soy at a chinese restaurant). I will usually add a small dab of paste and a few dashes of tamari to my bowl. This one is a little involved, but it hits that Chinese fix you may need AND saves wonderfully in the fridge for 1-3 days

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bon appetit