- Heat oils in a wok or skillet over medium-high heat.
- Add eggs and scramble until cooked; set aside.
- Add a little more coconut oil to pan; add chicken, ginger, and garlic.
- Stir fry until chicken is almost cooked through; add carrots and cook for about another minute.
- Remove mixture to another bowl.
- Add the "rice" to the pan and cook until soft, about 3-5 minutes.
- Do not overcook or "rice" will become mushy.
- Add egg and cooked ingredients back to pan.
- Add in peas, shoyu, and chili sauce.
- Add green onion and Chinese parsley; serve warm with lime wedges.
Makes 6 servings.
Tip: An easy way to rice cauliflower is to cut away leaves and hard core. Cut stems and florets into smaller pieces. Place in food processor and pulse several times until cauliflower is broken down into fine granules. Another way to rice is to grate the cauliflower on the large holes of a hand grater.
Approximate Nutrient Analysis per serving (based on chicken breast):
250 calories, 11 g fat, 5 g saturated fat, 140 mg cholesterol, 500 mg sodium, 16 g carbohydrate, 5 g fiber, 6 g sugar, 24 g protein
