Cauliflower Fried Rice

Prep Time
20 minutes

​Ingredients
1 medium head of cauliflower,  Grated
1 carrot –peeled and grated
2 cloves of garlic crushed
¼  to ½ cup of onion 
¼ cup of chopped celery
2 Tablespoons of Braggs amino  (this is a healthier soy sauce alternative)
1 Tablespoon of coconut amino
1 to 2 Tablespoons of fish sauce (this is salty so you may want to start with 1 Tablespoon & add more to taste)
2 eggs (or 3 egg whites) 
(if you want to add chicken, sauté a chicken breast in a little olive or avocado oil – on medium to medium low heat…once done, dice up and set aside)

Directions
Add 2 Tablespoons of organic olive oil to the pan and heat to medium low heat adding onions and celery… sauté for about 3 minutes and add cauliflower, carrots, garlic, and seasonings.  Mix by stirring well (I use my hands to mix it – before it gets too hot) 

Keep stirring for about 5 to 10 minutes…it doesn’t take long to cook…once the cauliflower begins to get tender, push vegetable mixture to the outsides of the pan to create a well in the middle. Add beaten eggs to the middle; let eggs sit for 10 to 20 seconds to start cooking. Break up eggs to scramble until fully cooked and then stir into the “rice” mixture.

Add chicken, stir well…and serve!  I like to put a few cashews on top of mine.

Credit
From the Kitchen of Rebecca Stewart