Paleo Cauliflower Fried Rice

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the cauliflower by cutting it into florets and pulsing in a food processor until it resembles rice grains. Alternatively, use pre-riced cauliflower.

   Ca. 5 min.

   Kokkens note: Do not over-process the cauliflower, or it will become mushy.

2. 2

   In a small bowl, whisk together the coconut aminos, rice vinegar, and grated ginger for the sauce. Set aside.

   Ca. 1 min.

3. 3

   Heat half of the sesame oil in a large skillet or wok over medium-high heat. Add the chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

   Ca. 7 min.

   Kokkens note: Avoid overcrowding the pan to ensure the chicken browns nicely.

4. 4

   Add the remaining sesame oil to the skillet. Add the yellow onion and carrot and cook for 3-4 minutes until slightly softened.

   Ca. 4 min.

5. 5

   Stir in the minced garlic and cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

6. 6

   Add the riced cauliflower to the skillet and stir-fry for 3-5 minutes, until tender-crisp.

   Ca. 5 min.

   Kokkens note: Cook the cauliflower until it's just tender, but still has a slight bite.

7. 7

   Push the cauliflower to one side of the skillet, creating a space in the center. Pour the beaten eggs into the cleared space and scramble until cooked.

   Ca. 2 min.

8. 8

   Stir the scrambled egg into the cauliflower mixture. Add the cooked chicken and frozen peas to the skillet.

   Ca. 1 min.

9. 9

   Pour the prepared sauce over the entire mixture and toss to combine, cooking for 1-2 minutes to heat through.

   Ca. 2 min.

10. 10

    Garnish with sliced green onion before serving.