Vegetable Chicken Cauliflower Fried Rice



1-12 oz. package of frozen, organic riced cauliflower
1 cup organic frozen spinach
8 oz. organic, rotisserie chicken, shredded
1 cup shitake mushrooms, sliced
1 cup broccolini florets, chopped
1/2 cup sugar snap peas, chopped
1/2 cup carrots, grated
1/4 cup green onions, sliced
4 tbsp. coconut aminos
1/2 tsp. fresh ginger, minced
2 tbsp. organic toasted sesame oil
Himalayan pink salt and ground, black pepper to taste


1) Heat 1 tbsp. of sesame oil in a saucepan.  Add cauliflower, spinach, mushrooms, broccolini, sugar snap peas, carrots, green onions, ginger, and sauté over medium heat until tender.   
2) Incorporate chicken into fried rice and cook until hot.
3) Turn off heat and stir coconut aminos and remaining tablespoon of sesame oil into fried rice.
4) Adjust salt and pepper to taste.
5) Serve and enjoy!

Makes approximately 7 cups.

Jennifer MiremadiComment