I’m not a fan of having to read a whole story before I get to a recipe so in an effort to treat others as I would like to be treated, here’s the list of ingredients for this recipe.
Less than 30 minutes prep and cook.
1 bag of fresh or frozen riced cauliflower
1carrot pealed and diced (not Keto but it’s a small amount)
1/2 small onion chopped (also not Keto but also a small amount)
4 ribs celery chopped
1-2 tbsp chopped garlic
4 tbsp avacado oil
1 -2 tsp sesame oil (to taste)
2-3 tbsp Bragg amino acids, this is a replacement for soy sauce (to taste)
2 chicken breast sliced thin
S & P (to taste)
I use a 12 inch skillet and I add the avacado oil and then the carrot, celery, onion & garlic and I sauté for a few minutes till softened and then I add the thin sliced chicken breast and cook til done, then I add the bag of riced cauliflower and the amino acids and sesame oil and both of these are to taste, when the cauli is warm I pull it all back and make a whole in the center of the mix and add the two eggs and I let them start cooking a little a start scrambling them in the center, after they start to cook a little I mix them all in the the whole dish add the salt and pepper and cover and cook for about 3-5 minutes until the eggs are done. When I serve this dish I top with dried chives and I also put the amino acids on the table so that we can add more if we’d like.
I have also swapped out refined coconut oil in this dish and it tastes the same, I wouldn’t use olive oil though unless you’re in a bind.
Cocnut oil and avacado oil have a high heat tolerance when cooking and recommended for Keto. I usually get avacado oil at Homegoods or Tj Maxx, you can also get it at Whole Foods or online. Coconut oil can be bought at most any grocery store.
Refined coconut does not taste like coconut.
Unrefined coconut oil tastes like coconut.
Avacado oil has no flavor or very little taste.
I hope you enjoy this recipe, we make this on repeat and I always love it and look forward to the leftovers the next day.