Chicken Veggie Fried Rice
1 x head cauliflower
½ x head broccoli
2 x corn of the cob
1 x red onion
2 x carrots
4 x cloves garlic
400 x grams chicken mince (brown off mince with coconut oil or ghee)
1 x nob ginger (5 cm)
6 x organic eggs (make into an omelette, dice and add to the finished fried rice)
salt and pepper to taste
coconut oil or butter or ghee or sesame oil – use enough to lubricate wok or fry pan
tamari sauce or gf soy sauce (use to taste)
2 x spring onions (slice finely)
Into the food processor add garlic, onion & ginger once processed remove & set aside. Using a sharp knife, cut the corn kernels off the cob & set aside.
Veggie Rice Chop the remaining vegetables so that they fit into the food processor. (If you are using a knife finely chop & dice). Process each vegetable (except corn) until it resembles rice. Add oil or ghee & cook the vegetables in batches. Take off the heat and set aside.
In a wok or fry pan add a good dollop of your choice of oil & heat until you hear it sizzle. Fry the onion, garlic & ginger until golden brown. Add the chicken and cook well. Take off the heat and set aside.
Whisk the eggs & season; pour into the wok or fry pan to make an omelette.Once cooked set aside and cut into small pieces.
Add all cooked ingredients back onto a low heat and mix the vegetable in with the omelette & chicken. Serve in bowls and top with salt pepper, soy or tamari & top with finely sliced spring onions.