Cauliflower Fried Rice

• Meat

  • 1 Chicken breast ((about 10oz/300g, large

• Produce

  • 1/2 cup Carrots
  • 1 large head Cauliflower
  • 2 cloves Garlic
  • 2 tsp Ginger
  • 1/2 cup Red bell pepper
  • 4 Spring onions
  • 1/2 cup Yellow bell pepper

• Refrigerated

  • 4 Eggs

• Condiments

  • 4 tbsp Soy sauce

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Other

  • 1-2 tsp ají amarillo ((optional

Found on greenhealthycooking.com

Description

Directions

• Heat a large heavy-bottom pan that has a lid over medium heat.
• Heat a regular sized pan over medium heat.
• Salt and pepper chicken breast on both sides.
• In a small bowl, whisk together 4 eggs with a little salt and pepper.
• Once large pan is very HOT (!) add a splash of oil and then chicken breast. Fry for one minute, then turn, fry for another minute, cover with lid and immediately reduce heat to LOW, set an alarm for 10 minutes (important!).
• Add a splash of oil to the HOT small pan and then add whisked eggs and let cook like a pancake. About 2.5 minutes on one side and another minute on the other. Remove from pan when cooked through and cut into small squares.
• Now cut cauliflower into florets, wash, shake out well and add to a food processor (I had to do this in 3 parts because my food processor is small). Pulse until you have rice corn sized bits. Set aside.
• When chicken breast alarm goes off, remove pan from heat but do NOT lift the lid. No peeking! Just remove from heat and set a new timer for another 10 minutes.
• Peel carrots and chop into corn kernel sized pieces.
• Wash and thinly slice white part of spring onions and place next to carrots. Then slice green part a little thicker and place on separate corner of chopping board or in a small bowl.
• Peel and grate garlic and ginger and place next to chopped carrots.
• Wash bell peppers and chop into corn kernel sized pieces and place on separate end of chopping board or a small bowl.
• Once chicken breast alarm goes off again, remove chicken breast from pan and place on a chopping board.
• Cut chicken into chickpea sized squares.
• Place the large pan you used for the chicken breast back on the burner and heat over medium heat.
• Once hot, add a splash of oil and add chopped carrots, white part of onions, garlic, ginger and ají amarillo to the pan and stir-fry for about 2 minutes, then add cauliflower rice and chopped bell pepper and stir-fry for another 3 minutes, then add chicken, egg and soy sauce and stir fry for another 2 minutes.
• Enjoy!