Ground Turkey and Cauliflower “Fried Rice”

It was super time and I had just finished working out to my new favorite fit jam, Shift Shop – the one I chose out of over 600 different workout programs – and I was starving!

Always with the workout program, you get all sorts of recipes to use throughout the workout calendar to help you get your best results.  And this eating plan was calling for us to cut back on those carbs!  Luckily, it had this recipe that stood out to us – as we love some Thai food and fried rice(GF).

We already use cauliflower as a substitute for rice at home so we were uber down to try it.

The setting…

I was appearing on an episode of Casual earlier in the week, and waited until my hubs got back in town to watch it with him.  So for our downtime that night we got creative with the Cauliflower “Fried Rice” recipe and added ground turkey – as we were getting tired of eating chicken almost everyday from all the other recipes.

First bite?  We both were like…”Mmmmmh, this good!” to “Oh my god, this is good!”  And we were stoked we had leftovers!

So needless to say it was a winner so I wanted to share the recipe with you.  You can do as we did and add ground turkey.  Or if you are vegetarian or Vegan you can skip the meat all together or add in your fave substitute.

The Recipe:

Chicken and Cauliflower “Fried Rice” (we used ground turkey)

Ingredients:

2 lb. raw lean ground chicken breast

5 Tbsp. organic coconut aminos, divided use

1 Tbsp. dry sherry

1 clove garlic, finely chopped

Hot water

2 medium carrots, chopped

2 medium heads cauliflower, cut into bite-sized pieces

2 Tbsp. extra-virgin organic coconut oil, divided use

4 large eggs, lightly beaten

4 green onions, thinly sliced, reserve small of the greens for garnish

Preparation:

1. Combine chicken, 1 Tbsp. coconut aminos, sherry, and garlic in a medium bowl; Mix well. Set aside for 30 minutes.

2. Boil water in steamer (or large saucepan) over high heat. Reduce heat to medium-high. Place carrots in steamer basket; cook for 4 to 5 minutes. Place in ice water bath to stop cooking process. Set aside.

3. Place half of cauliflower in food processor; pulse until cauliflower is in rice-sized pieces. Repeat. Set aside.

4. Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat. Add chicken mixture; cook, stirring frequently to break chicken into small pieces, for 4 to 6 minutes, or until chicken is no longer pink. Remove from pan. Set aside.

5. Add remaining 1 Tbsp. oil; heat, over medium-high heat. Add cauliflower and remaining 4 Tbsp. coconut aminos; cook, stirring frequently, for 2 to 4 minutes.

6. Make a well in cauliflower mixture. Add eggs; cook, stirring frequently in the well until eggs start to set.

7. Add chicken, carrots, and green onions; cook, stirring frequently, for 2 minutes, or until heated through. Divide evenly into eight serving bowls; garnish with green onion.

Enjoy my Stars!

 

Flow, Shine & Book,

Talia

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