Recipe Rescue: Low Carb Mock Chicken Fried “Rice”!

In the land of recipes for me its hit or miss. I often create my own recipes, manipulate many and take bits and pieces from others. My oldest daughter Natasha has become an incredible cook from trial and error, I guess my experimenting paid off for her. She is still amazed however, at my knack for putting things together. I don't know at 21 if she realizes it yet, but my ability to put things together came out of necessity when she was young. Raising four kids and not always having enough money to pay the bills, buy school clothes and supplies or really grocery shop made it mandatory to adapt.  So onward and upward I throw things together, sometimes my family looks at their plates with less than enthusiastic eyes and other times they can't wait for me to make it again, hopefully you will enjoy today's recipe; a modge podge of everything I know about fried rice with a twist, my rice is cauliflower.  A brilliant adaptation of an old classic that I found when searching for low carb alternatives to our favorite meals.

What You'll Need:

1 lb or 6 chicken tenders
1 head cauliflower ran through
the food processor
1 cup carrots, diced
1 cup celery, diced
1-2 cups bean sprouts
a bunch of scallions, white and green
cut diagonally
1 cup frozen peas
1 chicken bullion cube, crushed
2 large eggs
1/2 tsp fresh ginger, grated
1/2 tsp minced garlic
3 Tbs low sodium soy sauce
1 Tbs sesame oil
canola oil for cooking

Putting It All Together:

swirl a bit of oil in
a large hot skillet or wok
and add garlic and ginger and
let heat for 30 seconds then add
diced chicken cook 5-7 minutes (while
cooking splash a little soy sauce on
chicken) till the chicken is almost
done and remove from skillet
swirl a bit of oil in the
skillet and add carrots, cook
for 5 minutes, stirring occasionally
then add celery, half the onions and
sprouts, cook for 5 minutes
move the veggies to the sides of
the pan and crack the eggs in the
center (you may need to put a dash
of oil in the center) just as the
egg whites start to turn white break
the yokes and add the cauliflower.
mix eggs and veggies till well
blended with cauliflower.
add soy sauce, crushed chicken bouillon
sesame oil and peas, mix well and turn
heat off, let sit for 3-5
minutes before serving. Garnish
with remaining scallions.