Interstitial Cystitis Friendly Cauliflower Chicken Fried Rice

Total time40 min

Prep time20 min

Cook time20 min

Interstitial Cystitis Friendly 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

For the stir-fry

1 lb boneless, skinless chicken breasts, cut into ½-inch pieces
3 tbsp coconut oil, divided
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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3 large eggs, lightly beaten
1 cup frozen peas and carrots, thawed
3 scallions (green tops only), thinly sliced
Ingredient note
Scallions can trigger interstitial cystitis symptoms in some people, but counting all uses, this recipe has about 1 1/4 scallions per serving. That amount is likely tolerated by many. If you prefer to always avoid scallions, please tap them and change their rating to Red.
1 tbsp fresh ginger, finely grated
Ingredient note
Interstitial cystitis treats warming spices like ginger as test-your-tolerance because they can irritate a sensitive bladder, but the small amount in this recipe (~3/4 tsp per serving) is likely tolerated by many. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
3 tbsp coconut aminos
1 tsp sesame oil
½ tsp salt, plus more to taste
¼ tsp black pepper
Ingredient note
Black pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For serving

2 tbsp scallion greens, thinly sliced (optional)
Ingredient note
Scallions can trigger interstitial cystitis symptoms in some people, but counting all uses, this recipe has about 1 1/4 scallions per serving. That amount is likely tolerated by many. If you prefer to always avoid scallions, please tap them and change their rating to Red.

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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