1 bag cauliflower (pre-riced) or 1 head cauliflower
1 tbsp olive or coconut oil
6-8 oz. grilled chicken, shredded or chopped & cooked
2 large eggs
3 cloves minced garlic
1 cup carrots, shredded or chopped
1/2 cup corn, fresh or frozen
1 onion, chopped
1 cup asparagus, chopped
3-4 tbsp coconut aminos
1 tbsp. duck sauce (I use Mikee), or 1/4 cup diced pineapple
2 tbsp. slivered almonds (optional)
If using fresh cauliflower, chop into chunks & then put in food processor & pulse in batches until it looks like rice. If you buy it pre riced (some supermarkets already sell it this way), pulse a few times to make it finer. In a pan, scramble the eggs & chop into smaller pieces, then set aside in a covered dish. Back in the pan, heat 1 tbsp olive or coconut oil & add garlic and then onions. Once onions are starting to brown, add carrots & cook about 2 minutes. Next stir in the corn, asparagus & cauliflower (adding a little more oil if necessary). Mix & after a few minutes, lower heat, cover & cook 5-8 minutes. Finally add eggs & chicken. Mix and add the coconut aminos, duck sauce or pineapple & almonds. Serve immediately.
Makes approximately 2 dinner servings.