Phood Phun with Phlip... When We Rice (and Chicken)

Guess who got to play with the stove without adult supervision this week?

     This week, taking a break from taking a break on the diet thing for the holidays, we wanted chicken fried rice.  We wanted chicken fried rice, but not with actual rice because, you know, low-carb living…
Enter (again): riced cauliflower.  Make it yourself by grating a cauliflower or buy a bag frozen at Aldi for $1.69.

     Honestly, this dish will include only three main ingredients:

1 12oz bag riced cauliflower
1-1.5lb boneless/skinless chicken
1cup green onion

The cooking part is really simple too.  Start with the chicken, sautéing in the pan, add some ground ginger and salt/pepper to season, all to taste.

Once the chicken is done, set it aside and the cauliflower can go into the pan.

Cook until the liquid is mostly cooked out and add the onlions.

Cook until THOSE are wilted and add soy sauce to desired color/taste.

Add the chicken (or whatever meat YOU chose to the pan) and cook until the liquid is all gone.

[Phlip note: if there was a time that you were going to add an egg or two to cook into this, now is it]

And really, that is all there is to it!
I like hot things, so sriracha was added to the final product:

This is one of those DEAD simple meals to make when you don’t have a ton of time on your hands to make things up.  I might have personally added some curry to my seasoning of this, but I didn’t want Mimi to pull out her belt and hit me again.  As much as I wish there was some cool backstory to this, I realty don’t have one to offer.


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