Have you ever tried to get a good picture of fried caulirice?! This is the only shot I got before I devoured this delicious plate of whole food!
There is so much versatility to a dish like this! Don’t wanna use mushrooms, you don’t have to! Wanna make it spicy? Throw a jalapeño in there! Have some bacon fat you’ve saved? Use it! I encourage you all to play in the kitchen, sometimes the best dishes happen when you experiment! - - - - - - - - - - - - - - - - - - - -
1 cup riced Cauliflower
2 tbsp diced bell pepper of your choice (I used a pre-diced pack of red, orange and green!)
1 clove of garlic finely chopped
1 cup sliced mushrooms
2 tbsp. Diced red onion
2 pieces of cooked and cubed chicken thigh
1 tsp of soy sauce (I was out of coconut aminos)
1 tsp sriracha (you can easily do more)
Cilantro and sliced scallions for garnish
Fat of your choosing!
Note before beginning: season with salt and pepper at every step. In a large skillet on medium heat, heat up your fat. I used ghee, but I’d love to try coconut oil next. Add mushrooms, let lightly brown. Add onion and cook until it wilts slightly. Add cauliflower, bell peppers, and garlic. I let it cook up for about ten minutes, keeping an eye on the heat level. While it’s cooking, mix up the soy and Sriracha in a small bowl. My trick for extending sauces is to add a splash of water while I mix it. Add the sauce, add the cubed chicken and let it simmer for a moment. While that’s cooking, whisk one egg in a bowl (salt!) and make a small well in the skillet. Drop the egg and cook it! Mix it all up! Serve with garnish of cilantro and scallions! Enjoy!
Notes: if this dish doesn’t fit your macros exactly, you can always add what’s missing. I ended up adding a few crushed pork rinds, but I imagine macadamia nuts would give a good crunch, coconut oil would be a perfect sub, maybe even a good skirt steak to sub the chicken! The best part of these recipes is that they’re totally customizable!
Eat up! -Ally