Cauliflower Rice Stir Fry – Whole 30 Approved

Me on Whole 30:  What else can I cook that’s going to be amazing!

THIS!

This was my first time with cauliflower rice.  I didn’t know what to expect.  I assumed it wouldn’t taste as amazing as it did and I’m happy to be proven wrong!  And when my husband tries this and says- I’d eat that- I know it’s a success!

Let me know what you think!

Ingredients:

1 head of cauliflower, riced  (aka, grate the florets over a grater that you would use for a block of cheese)
1 c chopped carrots
1 medium red/yellow pepper or 4-5 mini peppers, diced
3 tbsp diced onion
1/2-3/4 c chopped baby bellas
2 tsp extra virgin olive oil
2 eggs, scrambled
2-3 large chicken breasts, cooked & chopped (I used grilled chicken from our weekend meal prep)
1 c chopped kale
2 tbsp coconut aminos 
1/2 tsp garlic powder
1/2 -1 tsp red pepper flakes
Dash of pink himalayan sea salt

Directions:

Add olive oil to a skillet.  Add carrots, peppers, mushroom, and onion and sautee for 2-3 minutes until veggies are tender.  Add cauliflower and mix well.  Add in seasonings and chicken and mix 4-5 minutes.  Add kale and mix well for another 1-2 minutes.
Divide into 4 servings and enjoy!