Paleo Chicken Fried "Rice"

I LOVE Chinese take-out.  However, when the doc said I needed to go Paleo/Primal I was like, “NO RICE?!”  And I had heard from others that cauliflower “rice” was great, but I was a total skeptic.  How could cauliflower even remotely resemble or taste like rice...BUT– I will try it and see.

So I found the below recipe and tweaked it so it was a little easier for busy ladies like myself.  

It came out FABULOUS!  I, in fact, would choose the below recipe over Chinese take-out  any day now.  I make it at least once a week so I can have it for dinner and then lunch at work as well.  It reheats in the microwave at work very well (I have had comments such as, "That smells SO good!  Where'd you get that??").  It is more filling than the traditional Chicken Fried Rice and you get a ton of veggies in for the day because it is mostly veggies!

You could replace the chicken with shrimp or roasted pork or leave it out all together and bulk up the veggies if you'd rather.  It looks daunting with all the ingredients but I truly suggest that you do your prep work before you start cooking (i.e.: chop your veggies or buy them chopped already, measure out your spices, and get out your separate bowls so they are ready to go for you to transfer your cooked eggs and chicken to them from the skillet.  Once that prep work is done, this is a breeze.)

Paleo Chicken Fried “Rice”

• 1-1 ½ C frozen, ready to go grilled organic chicken
• 1 slice fresh lemon
• 1 small head organic cauliflower separated in florets
• 2 organic eggs
• 1T & 1t (separately) powdered ginger
• 1 large garlic clove minced
• 1 large shallot sliced
• 1/2C sliced fresh mushroom
• 1/2C diced carrots
• 1/2C diced broccoli
• (I have also thrown in some chopped celery and you can add colorful bell peppers – chopped – as well.  Whatever you like to bulk it up even more.)
• 3 tablespoons coconut aminos 
• 1 teaspoon toasted sesame oil
• 2 teaspoons fish sauce

To “rice “ your cauliflower:

1. Clean your cauliflower if its leaves
2. Then wash it well and cut into florets
3. Using a food processor, pulsate the cauliflower until the pieces are the size of rice. Set aside.  If you don't have a food processor you can use a cheese grater or a food chopper and do it by hand.  The food processor does make it go quickly though.

It will look like rice – totally for real!

Instructions:

1. In a small bowl, whisk together the two eggs. 
2. Heat 1 teaspoon of EV coconut oil in a skillet ( I actually use a large saute pan and it worked great!) over medium heat. 
3. Add eggs, scramble, and when cooked remove to a separate bowl
4. Heat an additional 1 tablespoon of EV coconut oil in the skillet over medium high heat. 
5. Add frozen chicken and add teaspoon of powdered ginger and lemon juice to chicken and cook until defrosted.  Remove to a cutting board and chop up some.  Then put in a separate bowl.
6. Add one teaspoon of EV coconut oil, carrots,broccoli and any other veggies you might like to use to the skillet. Cook for 2 minutes. 
7. Next add in shallot, garlic, ginger, mushroom, tamari, sesame oil and fish sauce to skillet. Continue cooking over medium heat for 3 more minutes.
8. Add in cauliflower "rice" to skillet and mix.  Cover and cook for 3 minutes. 
9. Add in cooked chicken and scrambled egg. Cover with lid and cook for 2-3 more minutes or until "rice" is tender (but not too mushy).
10. Add in additional black pepper, tamari, sesame oil, and fish sauce to taste.

What's in the Fridge Omelette...

I LOVE omelettes (or fritattas which are omelettes you don't flip and bake under the broiler).

You can eat them for breakfast, brunch or dinner and with the right sides they are always pretty, FABU yummy and a nice presentation...

I named it this b/c it was what I had in the fridge.  I went to Publix two days prior and absent mindedly bought one of those small pre-made spinach salads.  I thought, "ok I will be good and have this for lunch one day this week"  ...but alas I probably had a burger or sushi and this lone salad sat in my fridge.

Then on Christmas Eve I wanted an omelette and I thought, "oh rats, " I have nothing in the fridge to make it with.  Then, I opened the fridge and there in the corner as if there was a halo around it was my salad.  And here is how it went down....

From your Publix mini spinach salad retrieve:

• pepper slices and chop
• scallions
• mushrooms – slice them
• grape tomatoes - quarter
• and about 4 grabs of the fresh spinach

Then in your omelette pan:

• 2T olive oil
• throw in the above and saute until spinach is wilted.

Isn't that just pretty!  Eating your colors is always pretty & healthy too!

Then scramble together

• 2 eggs (or 1/2C of egg beaters)
• 1/8C milk

Pour over the veggies and salt & pepper to taste.  cook until it seems firm.

Then add some shredded or sliced thing Havarti cheese (that's what I had in the fridge and it was FABU!!!! but you can use what you have).  Now if you want an omelette – take a spatula and carefully fold the omelette over on itself like it's a soft taco (the picture below was my attempt to flip it over but when it didn't it became a frittata).  

I know it looks a little messy but OMG! It tasted SUPER YUMMY!

If you want a fritatta – turn the broiler on low and stick the whole pan under it.  WATCH IT CAREFULLY – because the broiler is a tricky thing – it can burn really quick.  Once the cheese is melted – take it out and put it on the plate – YUM!

Side – hash browned potatoes, turkey sausage, bacon, orange slices, toast of many varieties – tons of options!