Thai Chicken and Mango Fried Rice
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 tablespoons duck fat (or other kind of fat)
  • 1 head cauliflower, cut into florets
  • 3 tablespoons coconut aminos (or gluten free soy sauce)
  • 3 teaspoons sesame oil
  • 2 teaspoons fish sauce
  • 1 teaspoon sriracha
  • 2 garlic cloves, minced
  • 1 pound boneless, skinless chicken breasts, cubed
  • 4 ounces button mushrooms, sliced
  • 1 orange bell pepper, sliced
  • 1 tablespoon minced jalapeƱo
  • 1 teaspoon minced fresh ginger
  • 1-2 cups mango, cubed
  • 3-4 tablespoons green onions, diced
  • cilantro, to garnish
  • salt and pepper, to taste
  • lime juice, to garnish
Instructions
  1. Add the florets of cauliflower to a food processor with the shredding attachment to rice the cauliflower.
  2. Place a large skillet or saucepan over medium-high heat and add duck fat and riced cauliflower to the pan
  3. Then add 2 tablespoons coconut aminos, 2 teaspoons sesame oil, 1 teaspoon fish sauce, and 1 teaspoon sriracha, along with a bit of salt. Mix to coat and let sit to let the cauliflower begin to brown.
  4. While the "rice" browns, place another skillet over medium heat, add 1 teaspoon sesame oil along with minced garlic and the cubed chicken. Pour 1 tablespoon coconut aminos and 1 teaspoon of fish sauce over the chicken.
  5. Once chicken has browned and almost cooked through, add mushrooms, bell pepper, jalapeno, ginger, mango, green onions and a bit of salt and pepper to the chicken and cover to let steam.
  6. Once mushrooms and peppers are soft, add chicken mixture to the cauliflower rice and mix well.
  7. Add a bit more salt and a dash of pepper.
  8. Top of roughly chopped cilantro and a squeeze of lime juice.
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/thai-chicken-and-mango-fried-rice/