- 1 small head of cauliflower, riced
- 1 tablespoon coconut oil
- 1/4 cup onion, chopped
- 1 pound uncooked chicken breast, cubed
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon sriracha
- 2 tablespoons soy sauce or liquid aminos, divided
- 2 cups broccoli, cut into small florets
- 2 tablespoons water
- 1 egg
- 1 stalk green onion, sliced
- 1 teaspoon sesame seeds
Remove core and leaves from cauliflower. Cut into florets and place into food processor. Pulse until rice-like texture, set aside in large bowl. Use steamer bag of pre-riced cauliflower, if preferred. ~4 cups.
In skillet over medium heat, place coconut oil. When melted, add onion to pan and saute until fragrant.
Add chicken to skillet and sprinkle with garlic powder, salt and pepper. Saute chicken until cooked through and golden.
Pour sriracha and half of soy sauce into pan to coat chicken.
Add broccoli and water to pan and cover. Allow to steam for about 5-7 minutes, until it begins to soften.
Place cauliflower rice in pan, sprinkle with a little salt and add remaining soy sauce.
Gently stir so cauliflower rice is coated. Continue cooking for about 15-20 minutes until broccoli is fork tender and cauliflower rice is soft.
Push the cauliflower rice and veggies to the edges of the pan leaving a hole in the center. Crack the egg open in the center of the pan. Let it fry, breaking the yolk apart with a fork.
Once the egg is completely cooked, gently mix it in with the cauliflower rice. Garnish with sliced green onions and sesame seeds, if desired.