- 1 head of cauliflower (600 g), broken into florets and dried
- 8 Tablespoons of coconut oil (120 ml), divided to cook with
- 3 eggs, whisked
- 2 chicken breasts (400 g), diced
- 0.5 medium onion (55 g), peeled and diced
- 1 medium bell pepper (120 g), diced
- 2 cloves of garlic (6 g), peeled and diced
- 2 Tablespoons of gluten-free tamari sauce or coconut aminos (30 ml)
- 2 teaspoons of fish sauce (10 ml)
- 1 Tablespoon of fresh ginger (5 g), minced
- Salt, to taste
- Cilantro for garnish
- Cut up the cauliflower into small florets so that they’ll fit into a food processor. Pat them dry if they’re wet so that the cauliflower rice doesn’t turn into a mush.
- Food process the cauliflower until it forms very small rice-like pieces.
- Add in 3 tablespoons (45 ml) of coconut oil into a frying pan on medium heat and add in the 3 whisked eggs. Let the eggs cook a little bit before stirring it. Gently stir the eggs as if you’re making a scramble, but make sure the eggs don’t clump together too much.
- When the eggs are pretty solid, set them aside.
- Cook the diced chicken in another pan with another 3 tablespoons (45 ml) of coconut oil. Brown the diced chicken and set aside.
- Add 2 more tablespoons (30 ml) of coconut oil to the frying pan and cook the onions, peppers, and cauliflower rice on high heat. Sauté until the cauliflower is softened a bit. Then add back the chicken and egg and cook for 1-2 minutes.
- Add in 2 tablespoons of tamari soy sauce and fish sauce, garlic, ginger, and salt to taste.
- Cook for 2-3 minutes more and serve. Garnish with cilantro if desired.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 7 g
- Calories: 535
- Sugar: 5 g
- Fat: 41 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 31 g