I was extremely pleased with this recipe. Three things:
- Not hard to make.
- Lots of vegetables.
- Tasted delicious.
I was also excited to have a recipe that is both grain-free and dairy-free. C.J. and I definitely are not looking to cut out dairy or grains, but it nice to have a recipe without them. Admittedly, I was afraid of what C.J. would think of this recipe-but I didn’t need to be. He loved it! He even said that he would be willing to eat leftovers–there were not any.
- 1 head cauliflower
- 5 slices thick cut bacon, chopped (Uncured Organic Bacon for Strict Paleo)
- 1 lb. organic chicken breast, sliced into thin pieces
- 3 eggs, beaten
- 1/2 tsp. ground ginger
- 3 cloves minced garlic
- 1 bunch green onions, chopped, greens and whites separated
- 1 cup shredded carrots, roughly chopped
- 1 tsp. cilantro
- 1-3 Tb. soy sauce (Substitute Coconut Aminos for Strict Paleo)
- Vegetable oil for frying
- Chop the bacon, chicken and veggies so you can work quickly once you start cooking. Cut the cauliflower into florets and place in the food processor. Pulse until it roughly resembles rice.
- Heat a large wok (or skillet) over medium heat. Place a rimmed dish to the side of the wok as a holding dish. Add the bacon to the skillet and fry until brown and crispy. Remove with a slotted spoon and place in the dish.
- Add the eggs to the skillet and quickly scramble. Use your spoon to break into small pieces, then move to the holding dish. If needed add a small amount of oil to the wok. Turn the heat to high and add the chicken, white onion pieces, ginger and garlic. Stir fry until the chicken is just barely cooked through, then add the carrots and cook another minute. Use a slotted spoon to transfer to the holding dish.
- Now add the cauliflower “rice” to the wok. Stir fry for 3-5 minutes until soft, but still firm. Add all the cooked ingredients back to the wok and soy sauce to taste. Toss and cook, then toss in the green onion tops. Serve warm.