Go Back
–+ servings
Ebonie Garnica

Chicken and Cauliflower Fried Rice for Full GAPS

A Full GAPS main dish with ground chicken, coarse cauliflower rice, green peas, carrots and scrambled egg. Plain coconut aminos season two parts of the recipe. Contains eggs; use after its ingredients are introduced and tolerated.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Chicken Rest 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Full GAPS, Main Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken
  • 1 tablespoon coconut aminos plain fermented coconut tree sap and sea salt; for the chicken
  • 1 garlic clove minced
  • 2 heads cauliflower cut into pieces for the food processor
  • 1 cup plain fresh or frozen green peas
  • 2 carrots cut into small cubes
  • 1 tablespoon coconut oil for the chicken
  • 2 tablespoons coconut oil for the cauliflower
  • 4 tablespoons coconut aminos plain fermented coconut tree sap and sea salt; for the cauliflower
  • 3 large eggs
  • 4 green onions chopped
  • sea salt to finish, if needed

Equipment

  • Food processor with chopping blade
  • Large skillet
  • Small saucepan and strainer
  • Mixing bowls
  • Spoon or spatula
  • Instant-read thermometer

Method
 

  1. Mix the ground chicken with the coconut aminos marked for the chicken and the minced garlic. Cover and refrigerate for 30 minutes while you prepare the vegetables.
  2. Pulse the cauliflower in a food processor in batches, using short, roughly one-second bursts, about 12–15 pulses per batch. Stop at coarse, rice-size pieces, before it becomes pasty. Transfer each batch to a bowl. Stay below your processor’s maximum fill line.
  3. Put the peas and diced carrots in a small saucepan, cover with water and bring to a simmer. Cook for about 8–10 minutes, until tender. Drain well.
  4. Heat a large skillet over medium heat for about 2 minutes. Add the coconut oil marked for the chicken and swirl to coat. Cook the chicken, breaking it into small crumbles, for about 5–7 minutes, until it reaches 165°F (74°C). Transfer to a clean bowl.
  5. Add the coconut oil marked for the cauliflower, then the cauliflower and its separate portion of coconut aminos. Stir constantly for about 2 minutes, until hot and coated.
  6. Push the cauliflower aside to make a well in the center. Crack the eggs into the well and stir them there until scrambled and set. Fold them through the cauliflower.
  7. Stir in the drained peas and carrots, green onions and cooked chicken. Cook, stirring, for about 2 minutes, until hot and evenly combined. Taste and add sea salt if needed. Serve immediately.

Notes

Coconut aminos: Use plain coconut aminos made from fermented coconut tree sap and sea salt. Check your bottle’s full ingredient list; flavored blends differ. Use the separately listed chicken and cauliflower portions. Keep coconut aminos rather than soy-based tamari for this Full GAPS version. Cooking sherry is omitted.
Timing and servings: The 75-minute planning total includes a 30-minute refrigerated chicken rest, 10 minutes of preparation and 35 minutes of cooking. Some vegetable preparation can overlap the rest. Times describe the original six-serving batch; a doubled batch may need several skillet batches.
GAPS and equipment: Full GAPS after the ingredients have been introduced and tolerated; not Intro. Contains eggs. A Ninja BN801 uses its processor bowl and chopping blade for the cauliflower. Work in batches below the maximum fill line; stop the blade completely and carefully remove it before emptying the bowl. Another suitable food processor works too.
Leftovers: Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below for 3–4 days. Reheat to 165°F (74°C) throughout.

Tried this recipe?

Let us know how it was!