Chicken Fried "Rice"

 Recipe time...
Here is another recipe you can make a dozen different ways. Vary it however you want to make it your own. Add other veggies, spices, proteins, whatever you want or like. 

You can use curry powder or chilli powder to give it an extra kick. Add a couple of scrambled eggs and/or bacon too for some additional flavors. Really play with this one, you won't be disappointed. 

A great tip for these meals too, ALWAYS make more than you'll eat at that time. Leftovers are the key to keeping on track for quick meals. Enjoy!


 Chicken Fried "Rice" (Cauliflower)
 
1.5 lbs Chicken Breast or Tenderloins Cubed
1 Medium Onion Chopped
4 Medium Carrots, quartered and cut in quarters
lengthwise (2‐3” pieces)
2 Cups Broccoli
1 large Clove Garlic – minced or chopped
½ tsp Garlic Powder
1 Red Pepper Chopped
2 TBSP Ginger (I used powdered)
4 TBSP Soy Sauce
4 TBSP Extra Virgin Olive Oil
1 head Cauliflower – chopped
3 Eggs ‐ beaten
Salt
Pepper

Fill a large sauce pan with water until half full and bring to a boil. Once boiling add the cauliflower to the water and cook until fork tender. (Soft enough to mash – but don’t mash smooth).

Season Chicken with salt, pepper and Garlic Powder to taste.
In medium fry pan, preferably with high sides, add 2 TBSP olive oil over medium heat and add chicken once the oil has become hot. Cook the chicken completely. Sides should be a golden brown when done then remove from pan.

In same pan, add 2 TBSP olive oil over medium heat. Add onion, clove garlic and red pepper. Heat until onions are translucent (about 5 minutes) mixing as necessary. Then add Carrots and Broccoli. 

Add 1 TBSP soy sauce, mix together and cover for about 2‐3 minutes for carrots and broccoli to become tender, mixing every minute or so to keep from sticking or burning.

While the onion mixture is cooking, drain the water from the cauliflower, add to a large bowl and begin mashing with a potato masher. The cauliflower should be mashed into small pieces but not smooth.

At this point, you may need to combine in two batches depending on how big your fry pan is. (I usually split the ingredients in two and do two batches).

Add the cauliflower together with the onion mixture. Add another 1‐2 TBSP of Soy Sauce.

Add 1 TBSP of ginger at a time and mix. (Be sure to taste before adding all the ginger, it packs a little kick). 

Add additional pepper and salt as needed. (Be careful about adding too much salt as your Soy Sauce is loaded with sodium).

Add the eggs and mix well (if you’re doing two batches, remember to only add ½ of each ingredient at this point). 

Add Chicken and another dash of soy sauce.

Serves 4‐6 as a meal, or could be used as a side dish for other meals, or for plenty of leftovers.