Anti Inflammatory Cauliflower Chicken Fried Rice

Total time40 min

Prep time20 min

Cook time20 min

Anti Inflammatory Cauliflower Chicken Fried Rice

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Ingredients

4 servings

For the cauliflower rice

1 large head cauliflower (about 2 lbs), cut into florets
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For the stir-fry

1 lb boneless, skinless chicken breasts, cut into ½-inch pieces
3 tbsp coconut oil, divided
3 large eggs, lightly beaten
1 cup frozen peas and carrots, thawed
3 scallions (green tops only), thinly sliced
1 tbsp fresh ginger, finely grated
3 tbsp coconut aminos
1 tsp sesame oil
½ tsp salt, plus more to taste
¼ tsp black pepper

For serving

2 tbsp scallion greens, thinly sliced (optional)

Instructions

1
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces, about 8–10 pulses. Spread on a clean kitchen towel and press firmly to remove as much moisture as possible — the drier the cauliflower, the better it will brown.
2
Heat 1 tbsp of the coconut oil in a large (12-inch) skillet or wok over high heat until shimmering. Add the cauliflower rice in an even layer and cook, stirring only once or twice, for 5–6 minutes, until the edges are lightly golden and the cauliflower is just tender. Transfer to a bowl and set aside.

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