Chicken & Cauliflower Fried Rice

Chicken & Cauliflower Fried Rice  (Serves 4)

4 cups shredded cauliflower
1 Tbsp coconut oil
4 large eggs (slightly beaten)

1 clove garlic (minced) 

4-5 Tbsp Braggs Amino Acid (plus more for taste)

6 oz pre-cooked/grilled chicken breast (diced)

1 cup frozen peas (thawed)*

2 medium carrots peeled/diced & steamed*
*(or use frozen thawed carrots or combination peas/carrots)

4 scallions thinly sliced (green parts only)

Preparation:

Combine garlic and amino acids in a small bowl and mix well (set aside)

Heat skillet or Wok on Med/ high then add coconut oil.  Add cauliflower and cook 2-4 minutes. Make a well in the center of the pan and add the beaten eggs (stir frequently until eggs begin to set). Mix eggs into cauliflower.   

Add amino acids and garlic to cooked cauliflower and egg mixture.  

Add chicken, peas, carrots  and scallions to pan and stir until heated through.  (approximately 2 minutes).   

Divide evenly into 4 serving bowls; garnish with additional scallions.  Add additional Braggs if desired for taste.