This recipe is so incredibly delicious, and got such rave reviews, I had to promise to incorporate it into my biweekly rotation of meals and lunches. I haven’t heard those resounding “yummmmms” about a new dish in quite awhile, so I am happy to oblige! Also, I haven’t had Chinese food in years, but the flavors and preparation of this dish brought me right back to traveling through SE Asia and watching movies with chicken fried rice in my early 20’s. One of my favorite things about food is the memories and nostalgia it can trigger. The tastes, smells and textures can deliver you right into another time and place.
Also, avoiding grains and increasing a variety of vegetables for the last several weeks has inspired creativity in meal planning. This all-in-one supper provides a balanced nutritional profile and a tasty think-outside-the-box style of cooking. Cauliflower is a wonderful cruciferous vegetable to incorporate into your diet. It has lots of B vitamins, Vitamin C (though that does get depleted with cooking), fiber, potassium and protein. Injoy!!
1 head of cauliflower
2 chicken breasts (optional for vegetarians)
2 Tbsp. + 2 more Tbsp Coconut oil
3 carrots, peeled and chopped
1 small onion, chopped
2 Tbsp. garlic, chopped
1 cup green peas
4 eggs, whisked
6 Tbsp. wheat-free tamari
1/2 tsp. toasted sesame oil
1/2 tsp. fish sauce (optional)
Sea salt and ground pepper to taste
1. Chop vegetables and whisk eggs. Grate the cauliflower on the larger side of a cheese grater, or pulse pieces in a food processor (recommended) until they are rice sized.
2. Squeeze the cauliflower through a nut milk bag or cheesecloth to remove any excess moisture, which helps make sure you get the crispier fried rice texture. (You’ll be surprised how much moisture will be squeezed out!)
3. Heat your skillet or wok over medium-high heat. Add 2 Tbsp. coconut oil to the pan and allow it to melt. Add your onions and sauté until translucent. Then add garlic and carrots and cook for about 2-3 minutes. Add peas and cook 1 additional minute. Remove from pan and set aside in a large bowl.
4. Next add your whisked eggs to the pan and scramble them until they are lightly browned. Add a little sea salt and pepper, remove from pan and add them to the large bowl with the vegetables.
5. Chop chicken breasts into small chunks and saute them in the pan as well. Then add to the bowl with eggs and vegetables.
6. Next add the remaining 2 Tbsp. of coconut oil to the pan and allow it to get very hot. Add the riced cauliflower to the pan and toss it in the oil. Cook for about 5-7 minutes, only stirring every couple minutes so that it allows some pieces on the bottom to fry and get brown and crispy.
7. Add the vegetable and rice mixture back to the pan and stir to combine. Add the sesame oil, tamari, fish sauce and some additional sea salt and pepper to taste.