Cauliflower Fried Rice

This Cauliflower Fried Rice is a low-carb and high-protein dinner recipe full of vegetables and Asian-Peruvian flavor. 30 minutes from start to digging in.

INGREDIENTS:

• 1 large head cauliflower
• 1 large chicken breast (about 10oz/300g)
• 4 eggs
• Salt
• Pepper
• 1/2 cup diced carrots
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 4 spring onions
• 2 cloves garlic
• 2 tsp grated ginger
• 1-2 tsp ají amarillo (optional)
• 4 Tbsp soy sauce

INSTRUCTIONS:

1. Heat a large heavy-bottom pan that has a lid over medium heat.
2. Heat a regular sized pan over medium heat.
3. Salt and pepper chicken breast on both sides.
4. In a small bowl, whisk together 4 eggs with a little salt and pepper.
5. Once large pan is very HOT (!) add a splash of oil and then chicken breast. Fry for one minute, then turn, fry for another minute, cover with lid and immediately reduce heat to LOW, set an alarm for 10 minutes (important!).
6. Add a splash of oil to the HOT small pan and then add whisked eggs and let cook like a pancake. About 2.5 minutes on one side and another minute on the other. Remove from pan when cooked through and cut into small squares.
7. Now cut cauliflower into florets, wash, shake out well and add to a food processor (I had to do this in 3 parts because my food processor is small). Pulse until you have rice corn sized bits. Set aside.
8. When chicken breast alarm goes off, remove pan from heat but do NOT lift the lid. No peeking! Just remove from heat and set a new timer for another 10 minutes.
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