Chicken Fried Rice
1 lb. Rosemary Chicken Thighs,* or substitute 1 pound of any precooked chicken
1 tbsp. coconut oil
2 to 3 eggs
2 c. cooked rice*
1 tsp. curry powder
1 tsp. garlic powder
1 c. roasted cauliflower*
1/2 c. shredded carrots
2 tsp. honey
2 tbsp. coconut aminos, or substitute soy sauce
Cracked red pepper, to taste
Cut chicken into cubes.
Heat a teaspoon of coconut oil in a large skillet and scramble 2 to 3 eggs, then remove from skillet set eggs aside.
Add remaining coconut oil to the skillet.
Once melted, add rice and press it down flat with the back of a spatula.
Leave the rice untouched for 3 to 4 minutes so it can get crispy.
Flip and pat down the rice, then leave for another 3 to 4 minutes.
Add curry powder, garlic powder, chicken, cauliflower, eggs and shredded carrots and mix.
Combine honey and coconut aminos. pPour over the rice. Add cracked red pepper. (Optional.)
Toss, then plate the rice.