Serves:  4 |  Serving Size: 1/4 recipe each (1 serving= 1 veggie; 1 protein)

Ingredients

• 1 head of cauliflower (or 1 bag riced cauliflower)
• Coconut oil spray
• 2 large eggs, beaten
• 3 cloves garlic, minced
• 1 cup onion, diced
• 1/4 cup celery, diced
• 1/4 cup bell pepper, diced
• 1/4 cup green onions or chives, chopped
• 3 tablespoons Bragg’s liquid aminos OR coconut aminos
• 1 cooked chicken breast, chopped into bite-sized pieces
• 1/4 cup yellow carrots, diced (PHASE 3 option)

Directions

1. If you did not buy cauliflower already riced, cut the cauliflower into florets. Working in batches, pulse the florets in a food processor or blender until they resemble the size of rice. Set aside.
2. Spray coconut oil spray generously in a large skillet over medium heat.
3. Scramble the eggs in skillet, then transfer to a cutting board and give them a quick, rough chop. Set aside for later use.
4. Wipe out the skillet or use new one and spray more coconut oil spray and return to medium heat.
5. Sauté the onion, celery and peppers until crisp-tender, about 3–4 minutes. You may add carrots in phase 3 if desired. 
6. Add the garlic and stir-fry for another minute.
7. Add the cauliflower rice and stir very well.
8. Lower the heat to medium-low, cover the skillet and cook until the rice is tender, about 5–8 minutes.
9. Uncover and stir in the chopped eggs, chives, cooked chicken and coconut aminos. Serve warm.