Chicken Fried "Rice"

1/2 of a large head of cauliflower, riced
2 chicken breasts, chopped into small pieces
1 tbsp coconut oil
1 tsp hot chili pepper powder
1 tsp ginger powder (or 1 tbsp minced fresh ginger)
2 cloves of garlic, minced
2 cups of cole slaw mix
1 handful of bean sprouts
1 bunch of scallions / green onions
1 small white onion, diced
3 tbsp of coconut aminos
2 tbsp of fish sauce
1 tbsp hot chili paste (optional) such as Sriracha.
2 to 4 tbsp of water
2 eggs

Use a food processor to rice your cauliflower, or use a cheese grater. Turn your large pot or dutch oven to medium heat. Add your coconut oil, chicken, chili powder, ginger, and garlic. Stir well, and cook your chicken until browned and mostly cooked but not fully cooked. Add your coconut aminos and fish sauce and use them to deglaze your pot, stirring well.

Add your cauliflower, cabbage, scallions, onion, and bean sprouts. Stir well and make sure everything is well mixed, let cook for a couple minutes. Add 2 to 4 tbsp of water to the pot, and stir well again. Lower heat to medium low, cover and cook for up to 10 minutes, stirring occasionally, until cabbage and cauliflower are soft. If you want to add chili paste such as Sriracha, do it now and stir well.

Turn your heat up to high and stir well until all excess liquid has cooked off. Crack 2 eggs into your pot, stir fast like mad as you remove the pot from the heat. Stir well until the eggs are totally worked into your “rice” and then you are done. Garnish with chopped scallions and raw bean sprouts. Enjoy!

Recipe adapted from Paleo Pot