It is such a staple comfort food. Fried rice is like the Asian mashed potatoes. It is mild but full of flavor and oh so filling. But oh the calories! And you don't want just a single serving of fried rice, you want like 4. So when you're done eating, you have carb loaded enough to run a marathon the next day. And there is nothing wrong with carbs. But you don't want to go carb-raving-mad at dinner time and you're about to sleep on it. So go ahead and lighten this dish up with the new coolest thing ever, cauliflower "rice". If you haven't tried cauliflower rice yet, its awesome. It very closely simulates rice. Especially when you're adding a ton of other ingredients, like vibrant green peas, sriracha marinated chicken, and coconut oil fried eggs.
I was starving after my work out and cooked this up for an early 5:30 dinner. 8:00 is about to roll around. And I have zero guilt about eating a second giant bowl here in about 15 minutes when I finish this blog post. Followed by letting my neighbor's dog out, feeding my 9 month old and in bed by 9. Sometimes I feel so old!
(This makes quite a bit. But when you're working with inexpensive ingredients like peas, carrots and cauliflower, I kinda just want to add it all instead half a can and toss the rest. Then all of a sudden I have like 6-8 servings of food.)
So... Serves 6-8
5 boneless skinless chicken thighs (you could use 2 breasts, but I had thighs defrosted)
2 heads of cauliflower
1 can organic carrots
1 can organic peas
2 tbsp coconut oil
2 tbsp gluten free organic soy sauce
1 tsp sesame oil
2 tsp salt
pinch of red pepper flakes
Nom Nom Paleo's Sriracha (optional)
1. Dice your chicken into tiny bite size pieces. If you want to marinade it in a few tbsp of sriracha, go for it. If not, this is optional.
2. As your chicken sits, make your cauliflower rice. Begin by cutting it into florets and putting it into your food processor. You will have to do this in batches. Pulse for 10-20 seconds and move to the next batch. Repeat until you have done both heads of cauliflower.
3. Split the cauliflower in half and add the first half onto a cookie sheet. Spread it out evenly. Preheat our oven to 425 degrees. (We are going to use the oven to get some of the water out of the cauliflower. Make sure that it isn't piled on the cookie sheet, or else it will just steam its self.)
4. Cook at 425 for 8 minutes, set aside and repeat the process with the other half of the cauliflower.
5. Add 2 tbsp coconut oil to a large wok or deep skillet. Allow it to heat up for 30-45 seconds and is nice and hot.
6. Crack your eggs into the pan. Allow them to crisp and sizzle before stirring them and breaking them up. I let them sit for 30 seconds and then kinda chopped/stirred them with a wooden spoon.
7. Once your eggs are cooked, add the chicken to the pan and cook it as well. Add your sesame oil and soy sauce at this point too.
8. Keep stirring and cooking your chicken for 3-5 minutes.
9. Add the peas, carrots, salt, pepper and red pepper flakes.
10. Check a piece of chicken to make sure that it is fully cooked. If it is, add all of your cauliflower and stir everything together.
Serve, and Enjoy! Add some more sriracha if you would like. :)