CHICKEN FRIED CAULIFLOWER RICE

Everyone loves fried rice from the local Chinese take-out place but what if you want to have a meal that even resembles something healthy? You clean it up!

I was standing in front of my open refrigerator trying to decide what to make for dinner for my family, surveying various things that needed to be eaten or cooked before they went bad when a half a head of cauliflower and a large already baked chicken breast called for my attention. What do to with already cooked chicken and this cauliflower that had been partially used to make mashed “potatoes”? Well fried rice of course! Isn’t it obvious? J

To many people this sounds gross and even intimidating but I swear to you that it is none of those things at all! It’s downright DELICIOUS and super easy! I tested the final result on my 3 and 1 year old boys and some pretty picky eaters at the office as well and everyone loved it. (Side note: I also tested it on my husband but he doesn’t count because he will eat anything).

So if you open up your refrigerator and see some left overs that are about to reach the end of their life span I say get creative – you just might end up with a new addition to your regular meal routine; I did!

Ingredients

  • 1 tablespoon grass fed butter (unsalted)
  • 2 tablespoon cold pressed sesame seed oil
  • 1 small yellow onion, finely chopped
  • 1 large carrot, peeled and diced
  • 1 large (about 6 ounces) skinless chicken breast, already cooked and diced
  • ½ a head of raw cauliflower
  • 2 eggs
  • 1/3 cup frozen peas
  • 1 tablespoon tomato paste
  • ¼ tsp ground ginger
  • ½ tsp garlic powder
  • 1 tablespoon sesame seeds (you can do more if you like)
  • 3-5 tablespoons coconut aminos (to taste)
  • Sea salt and pepper to taste

Directions

Warm the butter and sesame seed oil in a large frying pan on medium heat and add the onion and carrots. Sauté until softened then add in the diced chicken. While those are sautéing chop up the cauliflower into florets and place it in a food processor. Process on “pulse” until it was small and like rice; you do not want to over process it into a paste! Add the cauliflower into the pan and mix everything together and cover. You will want to “steam” this mixture until the cauliflower is tender but not mushy, about 5 minutes. In the meantime, scramble two eggs in a separate pan, add into the main pan once the cauliflower is reading and toss together. Add the peas now so they stay firm and crisp. Finally, add the ginger, garlic, sesame seeds, coconut aminos, sea salt and pepper. When this was all done I felt like it was missing something so my secret ingredient is 1 teaspoon of tomato paste mixed with a little bit of water and then all tossed together. Cover and let the peas cook for just a minute or two and voila! Healthy chicken fried rice.

Enjoy!

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