Gluten/Dairy Free Chicken Fried Cauliflower Rice Adapted by Susan’s Gluten-free Kitchen Juice of 1 lime INGREDIENTS 1 medium head cauliflower (or use bag of DIRECTIONS already riced cauliflower) 1. Chop cauliflower into florets and place half in food processor, pulse 3 T low sodium gluten-free soy sauce or until texture of rice. Place in large bowl then pro e2725cess rest gluten-free tamari (or Coconut Aminos) and set aside. 2 T rice vinegar 2 tsp sesame oil (or coconut oil) 2. In a small bowl, whisk the liquids, excluding the eggs: soy 2 tsp honey sauce/tamari/Aminos, rice vinegar, sesame/coconut oil, honey, hot 2 tsp chili-garlic hot sauce sauce. Set aside. 1 T grapeseed oil or peanut oil 3. In wok or large skillet heat the grapeseed oil/peanut oil, add 1 lb boneless, skinless chicken thighs, cut chicken and brown. Remove chicken when done and set aside. into ½ pieces 4. Add carrots/beets cook until softened, add onion/garlic, ginger and 1/2 c of golden beets, diced or 2 medium heat for 30 seconds. Add half of cauliflower heat for 3 minutes, carrots diced into ¼ inch pieces stirring until tender; add remaining cauliflower heat 3 minutes, 1/4 c of chopped sugar snap peas stirring until tender. Add in chicken and peas, and soy sauce 2 shallots chopped, or 2 green onions mixture cook about 1 minute. white and green chopped 3 garlic cloves, minced 5. Make well in center of pan and the eggs, cook about 30 seconds 1 T peeled, minced fresh ginger root before stirring into the cauliflower mixture. 1 ½ c frozen or fresh peas 6. Garnish with cilantro and cashews. Squeeze lime juice over and 2 large eggs serve. 1/3 c cilantro 1/3 c unsalted roasted cashews