Chicken and Cauliflower Fried Rice

Ingredients

• 2 lb. chicken breasts
• 5 Tbsp. soy sauce (divided use)
• 1 Tbsp. dry sherry
• 1 clove garlic (finely chopped)
• Hot water
• 2 carrot⁣⁣s (chopped)
• 1 cup fresh (or frozen peas)
• 2 cauliflower (cut into bite-sized pieces)
• 2 Tbsp. coconut oil (divided use)
• 4 egg (lightly beaten)
• 4 green onions (thinly sliced, reserve a small amount of the greens for garnish)

Instructions

1. 1

   Combine chicken, 1 Tbsp. coconut aminos, sherry, and garlic in a medium bowl; mix well. Set aside for 30 minutes.

2. 2

   Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place carrots in steamer basket; cook for 2 to 3 minutes.

3. 3

   Add peas; cook for 2 to 3 minutes, or until tender-crisp and peas are bright green. Place in ice water bath to stop cooking process. Set aside.

4. 4

   Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.

5. 5

   Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat.

6. 6

   Add chicken mixture; cook, stirring frequently to break chicken into small pieces, for 4 to 6 minutes, or until chicken is no longer pink. Remove from pan. Set aside.

7. 7

   Add remaining 1 Tbsp. oil; heat, over medium-high heat.

8. 8

   Add cauliflower and remaining 4 Tbsp. coconut aminos; cook, stirring frequently, for 2 to 4 minutes.

9. 9

   Make a well in the middle of the cauliflower mixture. Add eggs; cook, stirring frequently in the well, for 2 to 3 minutes, or until eggs start to set.

10. 10

    Mix eggs into cauliflower mixture. Add chicken, carrots, and green onions; cook, stirring frequently, for 2 minutes, or until heated through.

11. 11

    Divide evenly into eight serving bowls; garnish evenly with green onion.