TURMERIC CHICKEN 'FRIED RICE'
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Shannon Barr
Health Chef
Low-glycemic and packed with healthy fats, protein, and veggies, this paleo take on fried rice doesn’t skimp on flavor.
It make about two large servings or enough for four side dishes. Try this paleo-friendly Turmeric Chicken Fried ‘Rice’ dish for your next lunch or dinner!
INGREDIENTS
- 4 cups riced cauliflower (pre-riced or in a food processor) Note: if frozen, defrost on stove first by placing in a pot for a few minutes until warm)
- 2 pieces cooked chicken breast, seasoned with black pepper, pink Himalayan salt, and turmeric
- 3 eggs
- Avocado oil
- ¼ cup chopped onion (⅓ of a large onion)
- 1 chopped carrot (makes about ¼ cup)
- ½ large bell pepper, any color
- 1 green onion, chopped
- 1 tsp chopped fresh ginger
- 2 tsp minced or chopped garlic (about 2 fresh cloves)
- 2 tbsp coconut aminos
- Spices: red pepper, black pepper, pink Himalayan salt, turmeric
Note: you can really add any of your favorite veggies!
DIRECTIONS
1. Whisk eggs and cook in a medium sized pan with 1 tbsp of avocado oil on medium heat. Turn pan so the eggs coat the pan in a thin layer, and wait a few minutes until eggs start to solidify. Flip and cook for one minute longer. Remove from pan. It should be a disc shape. Cut into strips.
2. Add onion, carrots, and peppers. Sauté until onions start to turn translucent.
3. Add garlic, green onions, riced cauliflower, and spices. Sauté for about 3-5 minutes, until garlic starts to become fragrant.
4. Stir in coconut aminos until it evenly coats the veggies. Toss in the chicken and egg strips. Cook for a few more minutes until chicken warms up.
5. Enjoy!
