About two weeks ago, I realized, we haven’t cooked anything with cauliflower in quite a while. That weekend while at the grocery store, I saw a big, beautiful head of cauliflower and suddenly all I wanted was a huge helping of cauliflower fried “rice.” So, I brought it home and a few days later we experimented. It wasn’t quite right the first time–the chicken pieces were too big and the ginger wasn’t fresh. The second time, however, I think it worked much better.

Ingredients

Marinade

1 Tbsp coconut aminos

1 Tbsp minced, roasted garlic

1/2 Tbsp freshly grated ginger

1/8 tsp fish sauce

1/4 tsp freshly ground black pepper

1/8 tsp salt

4 tsp red chili paste

The Rest Of It

1 C minced carrots

1 1/2 C minced mushrooms

1/2 a head of cauliflower, riced (approximately 5 C)

1 C minced onion

1/2 C green onion sliced

2 eggs, beaten

5 chicken thighs, bones and skin removed and cut into tiny pieces

4 Tbsp avocado oil

1/4 C coconut aminos

Method

Blend the marinade ingredients in a small bowl. Mix marinade in a larger container with the chicken and set into the refrigerator to marinate for at least 2 hours.

While the chicken marinates, mince your carrot, and mushroom. We used one of our favorite kitchen accessories: the ninja.

Heat 3 tablespoons of the avocado oil in a wok. Scramble the eggs until firm; remove and set aside.

Add 1 tablespoon of avocado oil to the wok and then add the onion, carrot and mushroom. Sauté for 3 to 4 minutes.

Create pocket in the center of the wok; add a quarter-sized drop of avocado oil and then add the chicken.

Sauté for 5 to 6 minutes. Then, drizzle in the 1/4 cup coconut aminos and continue sautéing for another minute.

Add the green onion and stir.

Add in the cauliflower rice, and mix vigorously.

Finally, dice up the eggs, add them to the wok and stir.

Serve with a little extra coconut aminos and/or red chili paste on the side for a little extra kick.