Chicken Fried Cauliflower “Rice”



  • 1.5 lb organic chicken breast, cubed (2 people)
  • 1 medium head of cauliflower
  • 1/2 cup peas
  • 1/2 cup sliced carrots
  • 1/4 onion, diced
  • 1/4 cup Bragg’s aminos
  • 2 tbsp. chili paste
  • 1 tbsp. coconut oil
  • salt and pepper to taste

Put the cauliflower thru a food processor- pulsing to make a rice like texture. Don’t over-process the cauliflower or the pieces will get too small. Sautee the cubed chicken over medium heat in a large pot with the coconut oil. Once the chicken is full cooked, add the onion, carrots, and peas. Sautee for another 5 minutes, still on medium. Add in the cauliflower and mix thoroughly. Add the aminos and chili paste, and seasonings, mixing on low-medium heat for about 5 more minutes. Ready to go! Who needs Chinese take-out?!


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