Today marks day 13 for my husband and I on the Whole 30 challenge and so far so good! No slips! I won’t say it’s been easy, but with some serious commitment and will power, it is possible to give up all traces of grain, dairy, sugar, legumes, soy and alcohol for 30 + days. The ‘+’ is because there are at least 10 reintroduction days.
Other than food cravings the hardest thing has been redefining our date nights and get togethers with friends and family that have always revolved around food and drinks. According to the whole 30 book you can eat out, but you pretty much have to be okay with being ‘that person’ that asks a ton of questions and makes a ton of substitutions to their meal. Having been a server, it’s very hard for me to do that. But I digress, I’ll be writing another post about date nights on Whole 30.
I love Asian food and have really missed fried rice, so I was thrilled when I found the cauliflower ‘rice’ recipe in the Whole 30 Book and then found a paleo teriyaki sauce recipe which I modified slightly to make it whole 30 compliant. It came out so well that I have literally eaten it for lunch for the past three days!
Note and recipe credit: This is my first time writing a recipe, so if I leave anything out or anything is confusing please feel free to let me know in the comments. Also I have used the whole 30 cauliflower rice recipe from the book as a base and modified the teriyaki sauce recipe I found here. I wish I were a chef and could make recipes up on my own, but unfortunately not. This is just a modification to other recipes I found and merged to make a whole 30 compliant version of my favorite dish.
Kitchen Gadgets Needed
Food Processor – Unless you are a super whiz at chopping, this is a must for this recipe. Once you buy one, you will never know how you lived without it!
1/2 cup coconut aminos
2 medjool dates
1/4 cup juice from fresh oranges
2 tbs rice vinegar
1 tbs fresh grated ginger
1-2 garlic cloves, pressed or minced
1 tbs sesame oil
Pinch of red pepper flakes (I chose to omit this because I did not want to add heat to the sauce.)
Optional: Add 1 tsp arrowroot flour to make the sauce thicker
Combine all ingredients into a food processor and puree until smooth. Transfer puree to a saucepan over medium heat. When the mixture begins to boil, stir for another 2-3 minutes. Remove from heat and set aside.
1 large head cauliflower, cut into florets
3 tablespoons ghee or clarified butter
1/2 onion, finely chopped
2 cloves garlic, minced
1 carrot, peeled and finely chopped
1/2 cup chicken broth (For whole 30, be sure your broth is compliant)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons coconut aminos (a soy sauce substitute)
1 teaspoon sesame oil
2 minced green onions
2 large eggs
2 – 3 large chicken breasts, cut into bite sized pieces
‘Rice’ Instructions (From the Whole 30 Book)
To ‘rice’ the cauliflower, place half of the florets in a food processor and pulse into a rice-like consistency. (The book says 15 – 20 pulses, but at least with my food processor it only took 3 – 4.) Don’t over-crowd the cauliflower in the food processor, and don’t over-pulse or the florets will get mushy. Repeat to rice the remaining florets.
In a large skillet, melt the ghee (or clarified butter) over medium heat and swirl to coat the bottom of the pan. When the ghee is hot, add the onion, green onion and carrot and cook stirring until the onion is translucent, 2 – 3 minutes. Stir in garlic and cook until garlic is aromatic, about 1 minute.
Add the riced cauliflower to the skillet and mix thoroughly with the rest of the vegetables. Add the chicken broth, cover the pan with a lid, and steam until you’ve arrived at a rice-like consistency, 10 – 12 minutes. (The cauliflower should be tender, but not mushy or wet.)
Meanwhile, prepare the teriyaki sauce as listed below and set aside. Heat sesame oil in a skillet over medium – high heat. When oil is hot, pan fry chicken until mostly cooked through. Pour half of the teriyaki sauce over chicken until the temperature reaches 160 degrees. (Chicken is fully cooked at 165, but will continue to cook after being taken off of the heat.
Mix in coconut aminos, sesame oil, salt and pepper. Push rice to one side of the pan and crack and scramble eggs on the other side until the eggs are cooked through. Mix scrambled eggs into the cauliflower mixture. Mix in cooked chicken and the other half of the teriyaki sauce.
Serve immediately. (This dish keeps well in the refrigerator for a few days, so make extra for a quick meal later in the week.
Shortcut – I used a precooked rotisserie chicken to cut down on prep and cooking time. (If you purchase a precooked chicken from a store, check the ingredients if you are on the whole 30 diet to be sure it is compliant.)