It’s been super fun finding substitutes to food we used to gorge on and then feel like swollen ticks afterward, also known as Chinese takeout. I have finally perfected our cauliflower fried rice and ginger chicken and broccoli, and it is far better than any takeout we used to get. Bonus: we don’t feel like those swollen ticks I mentioned, after eating this meal.
Gather round, kids. It’s time to eat another healthy and delicious meal.
Keto Cauliflower Fried Rice
Ingredients
- 1 bag of frozen riced cauliflower
- 1 bag of riced veggies cauliflower medley (like this one)
- 2 tbsp toasted sesame oil
- 2 eggs
- 2 tbsp coco aminos
Directions
Heat your frozen cauliflower rice in the microwave according to its instructions. Then heat up 2 tablespoons of sesame oil in a large skillet over medium high heat.
Add in the cauliflower rice from both bags and mix to coat. Let it fry in the oil for about 3 minutes.
Make a well in the middle (push the cauliflower rice to the outer edges of the skillet to make a circle) and add the eggs to the middle of the well. Scramble the eggs gently and continuously until the eggs are fully cooked.
Once eggs are full cooked, mix all together. Stir in the coco aminos. Ready!
Need to make something with your cauliflower fried rice to make it a complete dinner? Try our ginger chicken and broccoli.
Ginger Chicken and Broccoli
Ingredients
- 3 tbsp expeller-pressed coconut oil, divided
- 4 cloves of garlic, minced
- 4 drops Ginger Vitality oil (or 1 1/2 tablespoons peeled, minced fresh ginger)
- 1 16 oz. bag of frozen broccoli florets
- 3 lbs boneless, skinless chicken thighs, cubed
- 1 cup coconut aminos
- 2 tbsp toasted sesame oil
- 1 tsp sea salt
- 2 large egg yolks
Directions
Heat 2 tbsp of coconut oil in a wok or deep skillet on medium high heat. Add in the garlic and ginger. Stir until fragrant for about 30 seconds.
Add the frozen broccoli florets into the skillet, add in 1/4 cup water, cover and simmer for 5 minutes.
Transfer the broccoli to the a plate, and return the pan to the burner with 1 tablespoon of coconut oil.
Add in the chicken. Stir frequently until browned and cooked through, 8-10 minutes.
Using a slotted spoon, transfer the chicken to the plate with broccoli. Return the pan and its juices back to the burner.
Pour in the coconut aminos, sesame oil, and salt. Bring to a simmer.
Beat two egg yolks in a bowl. Then slowly add in 1/2 cup of the simmering sauce from your pan to your bowl of egg yolks, whisking constantly. (Tempering the eggs before adding them to your hot pan will make sure they don’t scramble or curdle when they hit high heat.)
Pour the egg yolk mixture back into the hot pan. Stir constantly for about 3 minutes to thicken.
Add the chicken and broccoli back into the pan and stir to coat. Simmer for a bit longer to heat through.
All done!
Recipes adapted from Pinch of Yum and Danielle Walker’s Against All Grain.
Enjoy it, friends!!
