Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower (riced, or 12 oz (came out just shy of 4 cups))
  • 4 slices thick sliced paleo bacon chopped into small bite size pieces OR 1/2 lb ground pork*
  • 2-3 tbsp rendered bacon fat (or other cooking fat of choice (coconut oil or ghee))
  • 2 eggs (whisked)
  • 4 scallions (white and green parts separated - thinly sliced)
  • 1 large carrot peeled and chopped small (about 1 cup)
  • 1 large handful kale (chopped)
  • 1 inch chunk fresh ginger (peeled and grated (about 2 tsp))
  • 3 cloves garlic (minced)
  • 1 lb boneless skinless chicken breasts or thighs
  • 6 Tbsp coconut aminos (this is a paleo and Whole30 friendly equivalent of soy sauce)
  • 2 Tbsp pure sesame oil
  • sea salt to taste

Instruction

  • Have all ingredients chopped and ready to go before beginning.
  • Heat a wok or large non-stick skillet over med-hi heat, add the chopped bacon or ground pork*. Cook, stirring, until browned (2-3 mins), then remove to a plate using a slotted spoon, turn off heat.
  • Pour the rendered fat into a glass bowl for later use. Reserve 2 tsp fat to scramble the eggs. Return heat to medium high and add the eggs, scramble, chop into pieces and remove to a plate (with the bacon is fine)
  • Keeping the heat on med-med/hi, Add another 1-2 tbsp cooking fat to the pan, then add the chopped kale and carrots and a bit of sea salt, stir to coat and cook, stirring, about 5 minutes to soften.
  • Once the carrots are fork tender, add the white and light green part of the scallions, garlic and ginger and cook another 2-3 minutes, stirring.
  • Add the riced cauliflower and stir to coat with the cooked veggies. Add all the coconut aminos and sesame oil and stir to coat, continue to cook another 3 minutes or so, then stir in the chopped chicken, scrambled eggs, and bacon or ground pork, stir and cook another minute, remove from heat.
  • Sprinkle with a bit more sea salt or coconut aminos to taste, then garnish with thinly sliced scallions (green parts) and serve! Store leftovers in the refrigerator for up to 4 days - it reheats well to bring leftovers to work!