Chicken Fried Rice

Make the rice per instructions on the box. Alternatively, place a medium head of cauliflower in a food processor with the ricer attachment and ‘rice’ the cauliflower. Set aside.

In a large bowl, mix 1 tablespoon olive oil, the hot sauce, lemon zest, ½ teaspoon salt, ¼ teaspoon black pepper, and the cayenne until combined well. Add the chicken to the bowl and toss to thoroughly coat. Let marinate for 5 minutes. Then add the paprika and toss again to coat.

In a large skillet, heat 1 tablespoon coconut oil over medium-high heat.  Add the chicken to the pan and cook until brown and crispy, about 3-4 minutes. Then flip and cook 2-3 more minutes, or until done. Remove and set aside.

In the same pan, add the remaining tablespoon of coconut oil.  Add the onion and garlic and cook, stirring, until translucent, about 1 minute.  Add the carrots and scallions, the remaining 1½ teaspoons of salt and the remaining ¼ teaspoon black pepper and cook, stirring, until cooked through, about 2-3 minutes.  Add the stir fry infuser, the rice (or dry cauliflower rice), the chicken (and chicken juices), and the nuts, stirring to deglaze the pan and until warmed through. Serve.

In a medium bowl, mix all ingredients together, stirring until thoroughly combined. 

Store any leftover in an airtight container in the refrigerator for up to 1 week. Can be also be used with the Asian Steak Salad and Shrimp Pad Thai from the cookbook.