You guys – it’s been awhile. But I’m still here – cooking new recipes up & not finding the energy to post them for you. I’m going to try to do better – we’ve hit the 6 month mark with my newest babe and she’s finally (finally) sleeping longer stretches.
Anyway, this recipe is a winner! It’s super yummy & I promise it won’y even seem like you’re eating cauliflower. Plus, bonus, it’s Paleo as well as Primal (no dairy!).
Chicken Fried Rice
1 Tbsp soy sauce
1 Tbsp minced garlic
1/2 Tbsp ginger (I used the tube variety)
1/8 tsp fish sauce
1/4 tsp black pepper
1/8 tsp salt
4 tsp red chili paste
1 C minced carrots
1 1/2 C minced mushrooms
1/2 a head of cauliflower, riced (approximately 5 cups)
1 C minced onion
2 eggs, beaten
5 chicken thighs, bones and skin removed and cut into tiny pieces
4 Tbsp sesame seed oil
1/4 C soy sauce
Blend the marinade ingredients in a small bowl. Mix marinade in a larger container with the chicken and set into the refrigerator to marinate for at least 2 hours (I did overnight and it tasted great!). While the chicken marinates, mince your carrot, and mushroom – which I did in a food processor.
Heat sesame seed oil in a large wok & scramble the eggs until firm; remove and set aside. Add the remaining tablespoon of oil to the wok and then add the onion, carrot and mushroom. Sauté for 3 to 4 minutes. Create pocket in the center of the wok; add a quarter-sized drop of oil and then add the chicken. Sauté for 5 to 6 minutes. Add in the cauliflower rice and cook until the rice is tender. Drain any excess liquid off (I find there is some after the chicken & rice). Then, drizzle in the 1/4 cup soy sauce and continue sautéing for another minute. Add the eggs back in and serve! Enjoy!