Do you have a Whole 30 support system? I am so lucky to have someone to go through this round of Whole 30 with. Everyday that Vanessa and I work together we talk about the food we are eating, how we are doing versus the timeline and cravings. The other night Vanessa sent me a photo of her dinner, cauliflower fried rice. It looked amazing! The next day I had a sample and it was even better than it looked. Her meal inspired me, so today my Mom and I whipped this up for our belated Mothers Day meal. I hope you will enjoy it as much as we did.
- 1 head cauliflower, cut off of stalk
- 1 onion, sliced
- 1 cup fresh bean sprouts
- 1 cup snow peas
- 5 mushroom, sliced
- 2 medium carrots, chopped
- 1 cup broccoli florets
- 1 red pepper, sliced
- 2 eggs
- Olive oil
- 6 Chicken thighs, boneless and skinless
- 1/2 cup chopped cilantro
- Salt and pepper
- Coconut aminos
Season each side of your chicken thighs with salt and pepper. In a large Dutch oven heat 3 tablespoons of olive oil over medium high heat. Add thighs and turn heat to medium. Cook each side roughly 5 minutes or until completely cooked through.
Remove thighs and set aside. In the same Dutch oven add onion, sprouts, pea pods, carrots broccoli and pepper. bring temperature up to medium high heat and cook veggies until soft. While your veggies are cooking, chop the thighs and return to cooking veggies. Give the whole concoction a few shakes of the coconut aminos, salt and pepper.
Move cauliflower to one half of pan. Crack 2 eggs into other half of the pan and let cook well before scrabbling into cauliflower. Once cooked, serve immediately, topped with thighs and vegetables. Garnish with lime.