I took this recipe from my new FAVORITE cookbook: WellFed. I changed up the ingredients a bit, (originally BBQ pork fried rice) but the final result is amazing! Even your non-paleo lovin' friends will like it, and ask for more. And even if they don't you will be happy to send them to the Chinese restaurant down to the road, and keep the leftovers for yourself (if you have any).
Fresh Chicken Fried Rice
1 large head fresh cauliflower
2 tsp plus 2 tbsp coconut aminos
1/2 onion diced
1 cup broccoli florets cut into 1/2 inch pieces
2-3 carrots sliced into discs
3-4 stocks of celery sliced
4-6 cooked chicken thighs (or more depending on your preference)
Rinse the cauliflower and break into florets, removing the stems. Place florets into a food processor and pulse until the cauliflower looks like rice. (It works better in smaller batches so you don't clog your food processor) Place rice in a microwave save bowl and nuke for 2 min. This helps keep the rice from being mushy.
Add 2 eggs and 2 tsp coconut aminos in a bowl and mix. Heat 1 tsp coconut oil over medium-high heat. Add eggs and stir until cooked thoroughly. Remove eggs and save for later.
In same pan add 1 tsp coconut oil and cook onions on medium-high heat until translucent. (Disclaimer- I like my veggies lightly cooked with the crunch still in them, if you don't, you may way to steam them for a few min before this step) Add broccoli, carrots and celery (or any other veggies you prefer) and saute for about 3 min, or until their color changes slightly and they are slightly softened. (Depending on how many veggies you have here, you may need to add more coconut oil so you don't burn them- use your discretion) Add another 1 tbsp coconut oil and increase heat to high. Add ALL ingredients, eggs, rice, meat, and 2 tbsp coconut aminos to your pan and stir for about 3 min, or until it is heated throughout. Remove from heat, plate and enjoy!
Optional topping ingredients: toasted sesame seeds, chopped fresh cilantro, lime juice, or chopped scallions.