Chicken Fried “Rice” with Fresh Cilantro
cut into florets
extra virgin olive oil
sea salt and freshly ground black pepper
frozen green peas
boneless skinless chicken thighs
Roughly chop cauliflower florets and place in a large food processor.
Pulse until the texture resembles rice. Remove cauliflower and squeeze with paper towels to remove excess water. Set aside.
In a small bowl, whisk together the next 4 ingredients (coconut aminos through ginger) and set aside.
Heat 2 tablespoons coconut oil in a large non-stick skillet or wok, over medium heat.
Add onion and carrots, cooking until they begin to soften. Then add peas and garlic and cook 1-2 minutes more. Remove vegetables from pan and set aside.
Return pan to heat and add two more tablespoons of coconut oil. Add chicken, cooking 3-5 minutes, until cooked through. Remove from heat and add the chicken to the reserved vegetable mixture.
Return pan to heat and add remaining coconut oil. Add the cauliflower rice and cook 6-8 minutes, stirring only once or twice, until cauliflower has browned and become crispy.
Increase heat to medium-high, and create an opening in the middle of the cauliflower and add the eggs.
Immediately begin stirring the eggs around to quickly scramble and distribute among the cauliflower.
Once eggs are cooked, about 1-2 minutes, reduce heat to medium-low and add reserved vegetables, chicken and the sauce mixture to the pan. Stir well to combine and serve