The Coconut Oil Companion by Pamela Braun

Author:Pamela Braun
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2018-08-07T16:00:00+00:00

1. Whisk the eggs together in a small bowl and set aside.

2. Lightly oil a large sauté pan with some coconut oil and heat over medium heat. Once the pan is hot, add the eggs and cook until the eggs are done and no longer jiggle when you shake the pan. Don’t stir the eggs; just let them cook in a single layer.

3. Remove the eggs to a plate and let cool. Once cooled, slice the eggs into small strips.

4. In a medium bowl, toss the chicken with the sesame oil, salt, and pepper.

5. Heat 2 tablespoons of coconut oil in the same large sauté pan and heat over medium-high heat. 6. Once the oil is hot, sauté the chicken until lightly golden on all sides, about 5 minutes.

7. Add the onion and garlic to the pan and stir. Cook for 3 to 4 minutes, or until the onion has softened. Stir in the peas and carrots and cook for 1 to 2 minutes, just enough to thaw.

8. Add the cauliflower rice and green onions (reserve some of the green onion tops for garnish) to the pan and toss until it becomes hot.

9. Drizzle soy sauce over the mixture and stir to thoroughly combine.

10. Remove from the heat, stir in the egg strips, and top with the green onion garnish.

Note: To turn cauliflower into “rice,” remove its core and cut into florets. Grate the florets on the large holes of a box grater over a large bowl or use the grating disc of your food processor.

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