8 Minute Meals: Cauliflower Chicken Fried “Rice”

(WTNH)-Clean-eating health coach Nikki Gallias makes a healthy, clean, and cost-effective version of a popular dish.

Cauliflower Chicken Fried “Rice”

2 teaspoons of any light tasting oil, avocado or sesame are great.
2 large eggs
½ cup of diced celery
½ cup of diced carrots
3 scallions, thinly sliced (separate greens from whites)
1/2 teaspoon grated fresh ginger
1/2 teaspoon minced garlic
1 pound boneless, skinless chicken thighs, trimmed and cut into ½-inch
pieces, sliced rotisserie chicken or oven roasted chicken.
1 cup of bell pepper (any color)
1 cup of broccoli
4 cups cauliflower rice (see Tip)
3 tablespoons coconut aminos (soy substitute)
1 tablespoon of roasted cashew nuts (optional)

Preparation
Place cauliflower rice on a baking tray and broil for 2-4 minutes until brown
and crispy.
Add cooking oil to the pan along with scallion whites, carrots and celery,
ginger and garlic; cook, stirring, until the scallions have softened, about 30
seconds. Add bell pepper and broccoli and cook, stirring, until just tender,
about 4 minutes. Add chicken and mix. Add cauliflower, mix. When
everything is mixed, turn your stove to a high heat, make a space in the
middle to crack one egg at a time and mix gently. Add coconut aminos and
cashew nuts (optional) and stir until well combined. Garnish with scallion
greens.
Look for prepared cauliflower rice (or cauliflower crumbles) with other
prepared vegetables in some supermarkets. To make your own, place
cauliflower florets in a food processor and pulse until broken down into
rice-size granules. One 2-pound head of cauliflower yields about 4 cups of
cauliflower rice.

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