Chicken and Cauliflower Fried Rice recipe review

Chicken and Cauliflower Fried Rice

Chicken and Cauliflower Fried Rice

This Chicken and Cauliflower Fried Rice knocks it out of the park. A healthier and just as tasty version of the regular Chicken Fried Rice.

Chicken and Cauliflower Fried Rice

Chicken & Cauliflower Fried Rice (Serves 4)
4 cups shredded cauliflower
1 Tbsp coconut oil
4 large eggs (slightly beaten)
1 clove garlic (minced)
4-5 Tbsp Braggs Amino Acid (plus more for taste)
6 oz pre-cooked/grilled chicken breast (diced)
1 cup frozen peas (thawed)*
2 medium carrots peeled/diced & steamed*
*(or use frozen thawed carrots or combination peas/carrots)
4 scallions thinly sliced (green parts only)

Chicken and Cauliflower Fried Rice

Preparation:
Combine garlic and amino acids in a small bowl and mix well (set aside)

Heat skillet or Wok on Med/ high then add coconut oil. Add cauliflower and cook 2-4 minutes. Make a well in the center of the pan and add the beaten eggs (stir frequently until eggs begin to set). Mix eggs into cauliflower.

Add amino acids and garlic to cooked cauliflower and egg mixture.

Add chicken, peas, carrots and scallions to pan and stir until heated through. (approximately 2 minutes).

When the Chicken and Cauliflower Fried Rice is done, it can be divided into 4 serving. It refrigerates and freezes well. When serving garnish with additional scallions, and add additional Braggs Amino Acids to desired taste.

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