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Chicken and Cauliflower Fried Rice


What you’ll need:

Coconut oil spray or olive oil 1 garlic clove, minced

1 cup carrots, chopped medium red onion, chopped 1 lb ground chicken 3 Tbsp Bragg Liquid Aminos 2 Tbsp sriracha 1 Tbsp ginger paste 2 Tbsp low-sodium teriyaki sauce 3 eggs 2 cups low-sodium chicken broth 1 large head of cauliflower, roughly chopped 1 cup frozen shelled edamame

How to make it:

1. In a medium-sized skillet, heat coconut spray or olive oil over medium. Add the garlic, carrots, and onion. Cook until the onions become translucent, 3 to 5 minutes. Add the ground chicken and cook, using a wooden spatula to stir and chop chicken into small pieces, until cooked through, 5 to 7 minutes.

2. In a small bowl, mix together the aminos, sriracha, ginger, and teriyaki sauce

3. Increase the heat to medium-high and add the chopped cauliflower “rice” and the sauce, stirring, so the sauce doesn’t burn. Cook until the cauliflower begins to soften slightly, 3 to 5 minutes. Add the eggs and cook, stirring, until eggs are cooked through, about 3 minutes. Reduce the heat to medium and add the edamame. Stir until the soybeans are warm. Serve immediately. Makes 4 servings.

Nutrition information per serving: 320 calories, 15 grams (g) carbs (6 g fiber), 17 g fat

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