CHICKEN FRIED CAULIFLOWER "RICE"- CLEAN EATING
1 medium to large sized head of cauliflower
2-3 tablespoons coconut oil or preferred cooking oil
1 medium sized onion, diced
1/2 cup mushrooms, sliced
1 cup chicken breast, cut into pieces
2 large eggs, cracked & lightly beaten (set aside)
1/4 cup green onions, chopped
Ginger powder, to taste
Garlic powder, to taste
Coarse sea salt and cracked pepper, to taste
Soy Sauce or Coconut Aminos (A soy sauce substitute at local health store), to taste
Note: I cook my eggs and chicken separately from everything else, sometimes I cook like I am a preschooler (I don't want anything touching in the pan) but you can easily cook the chicken with the onions and scramble the eggs in with the cauliflower.
Grate the cauliflower using a food processor with the grater attachment or use a hand grater until it is at rice consistency.
Add about two tablespoons of oil and the onions to one of the hot pans. Cook the onions until soft and translucent.
In the other pan, cook the chicken pieces in a little oil until they are no longer pink in the middle. Set aside. Add the egg to the pan and scramble. Set aside.
Now add the cauliflower to the same pan, (add a little oil if needed) spread it out and cook the cauliflower, allowing it to brown a little. Stir frequently. Repeat this until evenly browned. It should take about 5 minutes. (Don’t forget to keep an eye on the pan with the onions).
Add the scrambled eggs with the cauliflower. Remove from heat when ready.
Now back to the pan with the onions: Add the mushrooms, garlic powder and ginger powder to the onions. Continue to cook, spreading out, stirring & tossing the ingredients often. Remember to spread ingredients out evenly in the pan between ‘tossing’ so that they can ‘brown’ not steam. Add the cooked chicken.
When both of the mixtures are ready (the cauliflower will be done first), combine them into one pan and toss until evenly mixed. Garnish with green onions, salt and pepper and coconut aminos (or soy sauce) to taste.