Paleo Chicken Fried Rice

2013-02-12
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
  • PrintFriendly and PDF

Ingredients:
2 organic fresh chicken breast thinly sliced
1 slice fresh lemon
1 small head organic cauliflower separated in florets
2 organic eggs
1 tablespoon fresh grated ginger
1 tablespoon powdered ginger
1 large garlic clove minced
1 large shallot sliced
4 oz sliced fresh mushroom
4 oz diced carrots
2 oz diced broccoli
3 tablespoons wheat free tamari or coconut aminos
1 teaspoon exeller pressed toasted sesame oil
2 teaspoons Red Boat fish sauce

Method:
1.) Using a food processor, pulsate the cauliflower until the pieces are the size of rice. Set aside
2.) In a small bowl, whisk together the two eggs. Heat 1 teaspoon of EV coconut oil in a small skillet over medium heat. Add eggs, scramble, and when cooked remove to a covered dish.
3.) Meanwhile, season chicken with powdered ginger and fresh ground pepper. Heat 1 tablespoon of EV coconut oil in a large skillet over medium high heat. Add chicken and cook until lightly browned. Squeeze in fresh lemon, stir, and remove from skillet. Place cooked chicken in a covered dish.
4.) Add one teaspoon of EV coconut oil, carrots and broccoli to large skillet. Cook for 2 minutes. Next add in shallot, garlic, ginger, mushroom, tamari, sesame oil and fish sauce to skillet. Continue cooking over medium heat for 3 more minutes.
5.) Add in cauliflower \”rice\” to skillet and mix. Cover and cook for 3 minutes. Add in cooked chicken and scrambled egg. Cover with lid and cook for 2-3 more minutes or until \”rice\” is tender (but not too mushy).
6.) Add in additional black pepper, tamari, sesame oil, and fish sauce to taste.
7.) Garnish with fresh green onion if desired.

Ingredients

  • 2 organic fresh chicken breast thinly sliced
  • 1 slice fresh lemon
  • 1 small head organic cauliflower separated in florets
  • 2 organic eggs
  • 1 tablespoon fresh grated ginger, 1 tablespoon powdered ginger, 1 large garlic clove minced, 1 large shallot sliced
  • 4 oz sliced fresh mushroom
  • 4 oz diced carrots
  • 2 oz diced broccoli
  • 3 tablespoons wheat free tamari or coconut aminos
  • 1 teaspoon exeller pressed toasted sesame oil, 2 teaspoons Red Boat fish sauce

Method

Recipe Type: , Tags:

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Recipe Comments

Comments (2)

  1. posted by Kristina on February 22, 2013

    This recipe is DELISH!! Due to the amount of prep work I think it would be best to double/triple the recipe and have it for a couple days of leftovers. Sooo good! I’m saving some for tomorrow and it’s hard not to eat it ALL!

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