Chicken Cauliflower Fried Rice
I get it… it’s late, you’re hungry and the Chinese food place is just down the street. Who wants to put on pants anyway when some dude will just drop off food on your porch? It's so easy to just click-click and like magic, food arrives. But, if you care about maintaining that healthy gut of yours, or, if you're struggling with embarrassing GI symptoms that won't seem to go away, your diet may need some serious adjustment.Let's start with take-out Chinese…That shit is full of crappy inflammatory oils, enough refined carbs to jack up your blood sugar to infinity and beyond, and an added bonus… it often has hidden sugar and MSG, yes, that’s monosodium glutamate… the utter garbage that is associated with obesity, metabolic disorders, Chinese Restaurant Syndrome, neurotoxic effects and detrimental effects on the reproductive organs. Reproductive. Organs..Yup… your “swimsuit parts” may be negatively affected. If you care about that sort of thing.So, here’s the cure… make your own damn Chinese food from the shit you have in your very own well-stocked pantry. Your gut will thank you for the ginger and fiber, you won’t be hungry an hour later, and the quality of your food just increased 1,000%.
Ingredients
- 1 lb boneless, skinless chicken thighs, cooked and chopped
- 1 bag cauliflower rice, frozen
- 2 – 3 TBSP oil of choice, I use coconut oil
- 1 onion, chopped
- 2 – 3" hunk fresh ginger, chopped… Yes, use the fresh stuff, your gut and taste buds will thank you. If you don’t have any, add it to your grocery list immediately and use some good quality powdered ginger but not that bottle with the rusty lid that’s been in your pantry since you graduated college. Throw that shit away.
- 7 cloves fresh garlic Toss in more if you like… no one is judging you. Cut yourself some slack and go ahead and use the pre-chopped garlic in a jar if you want.
- 1/4 cup peas and carrots, frozen or fresh if you want to chop more shit
- Any other veggies you like… chopped broccoli, bamboo shoots, sprouts, asparagus, snap peas, carrots… whatever, chopped
- 1 TBSP sesame seeds
- 1/2 bunch scallions, chopped
- 1 egg, scrambled
- 2 – 3 TBSP coconut aminos, to taste… I just dump til it looks right.
Instructions
- Cover a rimmed baking sheet with foil, sprinkle those chicken thighs with some sea salt and slap ‘em into a 350 ° F oven for about 20 minutes. Then chop that shit into bite-sized pieces, about ½” – 1”, depending on the size of your gaping maw.
- Chop all the other shit: onions, ginger, garlic, scallions, and set aside.
- In a large skillet over medium heat, add the oil, ginger, onions, garlic and let it sit there until cooked, stirring occasionally. Watch that garlic like a hawk, it loves to burn!
- Crack your egg(s) in a bowl, scramble them and toss them in the pan. Cook until done, stirring often to keep eggs from burning.
- Toss in the cauli rice (it can still be frozen, no worries!) and peas and carrots and any other veggies that you’re dying to eat and combine. Let cook until all water from veggies is cooked out, stirring as needed.
- Serve with coconut aminos, sesame seeds, and sliced scallions.
- If you’re feeding more than yourself, this is easy to double, just toss in more protein, another bag of cauli rice, and some extra garlic, onion, and ginger… you really can’t fuck it up.
