CHICKEN CAULIFLOWER �FRIED RICE�

The miracle of this formula is that there's no rice by any stretch of the imagination! The "rice" part is 100% cauliflower and when slashed little, the small bits of cauliflower looks like the "rice". At the point when concocted, you don't miss the rice an excessive amount of on the grounds that the surface is so much like rice! Swapping the rice for cauliflower makes this formula excessively low-carb and more advantageous. The little cauliflower bits genuinely takes after a similar chomp and surface as rice. This simple cauliflower formula has minced cauliflower that splashes up every one of the flavors simply like rice, however you doesn't have all the carbs and calories that rice has.

The mystery is to make a point to keep the cauliflower with a decent nibble and not cook it to be soft. Another key factor is to hand-mince it to get the ideal surface. You can utilize a sustenance processor as well, yet make a point to not overprocess the cauliflower or else it will be soft.

Since we have the composed form for chicken cauliflower, you can make this solid browned rice formula in a snap for an amazing and fast and simple supper. When you taste this chicken cauliflower broiled rice, you'll be snared!

We favor the surface of hand minced cauliflower, however you can generally mince it in a sustenance processor or get it pre-minced. On the off chance that utilizing a nourishment processor, be mindful so as not to process it to an extreme or else the cauliflower will end up soft once cooked.

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Ingredients

• 1 pound (455g) boneless, skinless chicken breast, cut into bite sized pieces
• 1 medium head cauliflower
• 1 large egg
• 2 Tablespoons (30ml) cooking oil, divided
• 1/2 medium onion , chopped
• 2 cloves garlic , minced
• 1/2 cup (120ml) diced frozen or fresh carrots
• 1/2 cup (120ml) frozen peas
• 2 Tablespoons (30ml) soy sauce *for gluten-free use tamari
• 1/2 teaspoon sesame oil
• fresh cracked black pepper to taste
• 2 green onions , diced
• optional: kosher salt
• more optional vegetables: kale , celery, broccoli, corn, spinach
• more options: shrimp , pork and beef

Directions

1. Mince cauliflower into very small crumbled pieces, resembling the size of rice or larger because the cauliflower will shrink as it cooks. You can use a food processor to get this texture, but be careful to not process the cauliflower too much or it will become mushy. We prefer to hand mince everything to get the small texture, so it still remains firm when cooked. 
2. Heat large skillet on medium high heat. Add olive oil, then add onion and garlic. Cook until soft and translucent.
3. Add chicken and cook until brown, about 3 minutes.
4. Add cauliflower and saut� until almost tender, making sure it is not mushy soft. Add the peas and carrots and stir until combined. If using fresh carrots, cook for about 2 minutes, otherwise proceed to the next step.
5. Add the beaten egg, soy sauce, sesame oil and black pepper. Stir until the egg coats all of the cauliflower and becomes cooked.
6. If needed, add additional kosher salt to taste. Add green onions and stir until everything is combined.
7. Serve warm.

For more detail : bit.ly/2tOXIce

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