Spicy Coconut Chicken Over Fried "Rice"

Call me tricky but this recipe has no rice in it.  Ever since starting this paleo adventure, I've been exposed to new cooking techniques and tricks from the paleo world.  Take this non-rice fried rice technique - it uses cauliflower instead of rice!  I was a little skeptical when I heard about this but when you cook the vegetable just right, it really does have the same consistency (and your belly will thank you for it).

Ingredients
for cauliflower rice

• 1/2 half head of cauliflower
• 1 red pepper
• 2 large carrots
• 1 Tbsp minced onion flakes
• 1 Tbsp minced garlic
• 1 tsp ground ginger
• 1 Tbsp coconut oil
• 1 whole egg plus 1 egg white, scrambled together in a separate bowl

for chicken

• 2 organic chicken breasts
• 1 Tbsp coconut oil
• 1 tsp Sriracha (yes, I know this is not a paleo-friendly ingredient... if you're that concerned, use 1 and 1/2 tsp red pepper flakes instead)

Directions

1. Separate the cauliflower into florets and place into a food processor.  Process until the vegetable is in a grain-like consistency
2. Place the cauliflower into a microwave safe glass dish and zap for 4 minutes
3. While this is happening, start your chicken.  Heat coconut oil and red pepper in a large skillet. Place the chicken in the skillet and cook.  I sliced my chicken because I have a fear of undercooking birds but you can either dice the chicken or cook it whole in the skillet.
4. In a large saute pan, heat coconut oil and garlic over medium-high heat.  Slice your red pepper and send your carrots through a food processor (or cut them into small pieces manually, whatever floats your boat).  Once the garlic is tender, add the bell pepper, carrot and onion to the pan.  Let the mixture cook for a few minutes before adding the cauliflower and ginger.  Cook until the cauliflower is slightly browned.  Add egg mixture and stir until the egg is cooked.
5. By this time, your chicken should be fully cooked.  Serve!

Makes two meals