This paleo bacon friend rice uses simple ingredients and is easy to make, yet it has exceptional flavor and a solid nutrition profile. With cauliflower taking the place of rice the ingredients are satisfying and exactly what your body wants to use to make up its cells. Use this dish to boost your immune system, recover from workouts or to stuff your face with deliciousness without guilt and a stomach ache.

Whip this dish up Sunday and eat it throughout the week or easily feed a family of 5. A whole lot of flavor plugged into a huge stack of nutrients. You can substitute the chicken for a batch of Sweet n’ Sour chicken to turn this dish into the Chinese takeout you can trust.

Ingredients: 2 Heads Cauliflower. 5 Slices of thick Bacon. 1 lb Chicken Breast. 3 Eggs. 5 Garlic Cloves. Large Hunk of Ginger. 5-8 Scallions, 6 large Carrots. Basil or Cilantro, Unpasteurized Soy Sauce. Coconut Oil/Butter.

I prepped all my ingredients first. Then I mixed them together and snapped a bunch of pictures. I started by chopping the cauliflower.

Then I added the cauliflower to a 12″ saute pan with a hunk of Kerry gold grass fed butter. I wait to add heat.

Slice the chicken in half the long way. Place a hand on top and glide the knife between the two hemispheres as evenly as possible. If you cut your hand, back up and try again.

After both chicken breasts are halved. Cover in plastic wrap and smash with a large flat object. I use the bottom of an old omelet pan. You could try a heavy boot or smashing it with your fist like a

Salt and pepper both sides.

Cut into strips.

Scrape the skin of the ginger off with a butter knife.

Grind it it some kinda grindergrader thing. Chop strings that come of into squares with a knife.

Peal strangeness off ends of green onions and stack in a line.

Cut the ends.

Cut the stems.

Chop the white. Peal the garlic.

Slice

Dice.

Clean and mince carrots.

Chop bacon. Heat wok or saute pan.

Saute bacon.

Turnt up the cauliflower. Medium to medium high heat. Make it sizzle.

Remove cooked bacon to side dish. Leave grease to cook chicken. Pan should be quite hot.

Add one chicken breast.

Make sure each piece is touching the pan.

Sizzle. Leave chicken to sit on same side until almost cooked through. Then flip. chicken should be somewhat browned on one side. This is that flavor we’ve been looking for. Cook other side 1-2 minutes until cooked through. Remove chicken to side dish, keep grease. Move that cauliflower around so it doesn’t burn. Brown without burn, soft without squishy. That’s what we’re aiming for. Add second chicken breast to pan with scallions and ginger. Saute. Once scallions soften and chickens almost cooked through. Add garlic. Remove to side dish and add coconut oil to pan to cook carrots. Carrots. Add 3-5 tbs soy sauce. Little for the chicken. Little for the cauliflower. Little more for the carrots. Little Salt and pepper. When cauliflower is soft and browned. Turn off heat. I added leftover garlic and green onion stems to carrots. Roll basil and chop into ribbons. Ready your three eggs. Cut the scallion greens to add with basil. Carrots are done when soften to level of preferred softness. Remove carrots to side dish. Scramble and add eggs. Scramble eggs. Add Basil and green onion greens. Mix in side dish. Return head to cauliflower. Mix it. Mix in with Cauliflower. So delicious and easy to reheat. Simply saute with a chunk of butter on medium heat until hot. Skip the microwave.

If you make this dish tag me in a picture and let me know how you like it. I’ll add your picture to the Testimonials! Enjoy!