Servings: 4
Ingredients
- 1 cup minced carrots
- 1 cups ½minced mushrooms
- 1/2 head of cauliflower riced (approximately 5 cups)
- 1 cup minced onion
- 1/2 cup green onion
- 2 eggs
- 5 chicken (thighs bones and skin removed and cut into tiny pieces
- 4 tbsp avocado oil
- cup ¼coconut aminos
Marinade
- 1 tbsp coconut aminos
- 1 tbsp minced roasted garlic
- 1/2 tbsp freshly grated ginger
- 1/8 tsp fish sauce
- 1/4 tsp freshly ground black pepper
- 1/8 tsp salt
- 4 tsp red chilli paste
Instructions
- Mix the marinade ingredients in a small bowl.
- In a larger container, add the marinade to the chicken and place in the refrigerator to marinate for at least 2 hours.
- While the chicken marinates, mince the carrots and mushrooms using a blender.
- Heat 3 tbsp of avocado (or coconut) oil in a wok. Scramble the eggs until firm, then remove and set aside.
- Add 1 tbsp of avocado oil to the wok and then add the onion, carrots, and mushrooms. Sauté for 3-4 minutes.
- Create a pocket in the centre of the wok, add a quarter-sized drop of avocado oil, and then add the chicken.
- Sauté for 5-6 minutes, then drizzle in the ¼ cup coconut aminos and continue sautéing for another minute.
- Add the “green onion and stir.
- Add in the cauliflower rice and mix vigorously.
- Finally, dice up the eggs, add them to the wok and stir.
- Serve with a little extra coconut aminos and/or red chili paste on the side for a little extra.
Notes
What is coconut aminos?
It would best describe this ingredient as a coconut based soy-sauce. It’s perfect for any ingredient that calls for soy-sauce or oyster sauce. I don’t use it a lot but its a great ingredient to keep in your pantry for a low carb diet.
It would best describe this ingredient as a coconut based soy-sauce. It’s perfect for any ingredient that calls for soy-sauce or oyster sauce. I don’t use it a lot but its a great ingredient to keep in your pantry for a low carb diet.
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