Cauliflower Fried Rice- Chicken

3 T Grapeseed oil (or 1/2 grapeseed 1/2 sesame oil)
1 head of cauliflower, separated in florets
1/2 inch knob of ginger, grated with a microplane
1 small onion, minced
1-2 tablespoons of Bragg's Liquid Aminos
1 tablespoon of coconut vinegar
1 cup egg beaters
8 ounces of sliced mushrooms
2 cups shredded rotisserie chicken
2-4 scallions, thinly sliced
1 cup bean sprouts
2 tablespoons of chopped cilantro leaves

There is a full cooking tutorial including photos and alternative add in's for this recipe at http://nomnompaleo.com/post/3195098303/asian-cauliflower-fried-rice

Pulse the cauliflower and onion in a food processor until pieces are the size of rice add grated ginger. In a large non-stick pan add a t oil scramble egg beaters and set aside. Sauté mushrooms and set aside. Add the remaining oil and sauté Cauliflower mixture on med-high heat 1-2 minutes add coconut vinegar and Bragg's liquid aminos. In a large container layer the cauliflower mixture, then eggs, mushroom, chicken, scallions, bean sprouts and cilantro. When ready to serve scoop a serving and sauté in pan until hot- season with GF soy sauce, hot sauce or additional bragg's aminos to taste. Enjoy!

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SHELAGHB.