This dish is GOOOOD. When I say good, I mean the thank god it's cauliflower or I'd weigh 900 pounds, nobody better talk to me while my entire face is in this pan, I know I'm getting a third degree steam burn but I can't stop eating, just try and get in on this and you're gonna lose an arm kind of good... not to mention easy to make!
So I will get right to the point since my little ankle biters are a bit impatient these days.
What you'll need:
A head of cauliflower
5 green onions, chopped
1 zucchini, cubed small
1 large carrot, cubed small (or shredded carrot)
1 bell pepper, diced
This is what I happened to have left over in the frige. You can add any vegetable you like.
2 chicken breasts, cubed small
What you do:
Cut a head of cauliflower up and blanch it for 8 to 10 minutes. (blanch is a fancy word for boil it). Drain it and chop it fine... like rice.
I use a wok, but it's not necessary. Get a large fry pan out and melt a little coconut oil in it. Get the pan nice and hot and stir fry the chicken. Remove the chicken to a plate and keep warm. Quickly stir fry the raw veggies. Add the ginger powder, garlic powder and Tamari.When the veggies are cooked down, add the cauliflower and chicken. Crack the 2 eggs in and stir quickly to break the egg up and scramble it.
Taste and adjust the Tamari to your liking.