Confession, when I don’t plan ahead my weeknight dinners, you will probably find me picking up takeout from a local Asian eatery. This recipe is a staple in our house and keeps the indoor cooking to a minimum. Using high-heat over a skillet and outdoor grilling, it keeps your house cool. A lightened take on one of my takeout favorites! The best part? It’s clean and paleo friendly.
Keep reading for the full recipe after the jump!
Cauliflower Chicken Fried Rice
Prep time: 15 minutes
Cook time: 15 minutes
4 servings
Ingredients
- 2 red peppers, diced
- 3 carrots, finely chopped
- 2 lb cauliflower, 1 head
- 2 boneless, skinless chicken breasts
- 1 knob of ginger, ground
- 3 eggs
- 3 cloves garlic, minced
- 3 T olive oil
- 3 T liquid aminos
- salt and pepper, to taste
Chicken marinade:
- 1 T sesame seeds
- 1 T sesame oi
- 1/2 C liquid aminos
- ginger, freshly grated
- garlic, minced
Directions
Clean chicken and pat dry. In a ziploc bag, add liquid aminos, sesame seeds, ginger, garlic, and sesame oil. Allow to marinade for 30 minutes to 1 hour.
Clean florets of cauliflower and using a ricing blade, put florets through a food processor. Clean and dice peppers, onion, and carrots. Grate ginger and garlic cloves. Set to the side.
In a large skillet over medium high, add olive, cooking the garlic and ginger. Then add onion and carrot. Cook until onion is translucent. Add pepper. Meanwhile, grill chicken breast. Approximately 7-10 minutes per each side and cook until juices run clear. Remove chicken from the grill and let rest for juices to redistribute. Chop up chicken breast and add to vegetable mixture. Move all ingredients to the side of the pan. Scramble 3 eggs in a small bowl. Add to pan and stir with spatula, until eggs are scrambled. Add liquid aminos, ground ginger, and ground pepper. Add olive oil and and riced cauliflower. Fry in 3-5 minutes and season to taste.
Place in a favorite large bowl and enjoy this takeout favorite at home!