by Megan Winfrey

December is the craziest month of the year, hands down. I feel like I've been running a marathon all month! This week, I needed simple, but filling meals to energize me and get me through to the finish line. This recipe is a winner because it has the laid back comfort of Chinese food, but doesn't leave you feeling like you ate a bowling ball. Perfect for gearing up to gluttonous holiday feasting! Enjoy, and Happy Holidays to all y'all!

Purple Cauliflower Fried Rice

• 2 heads of purple cauliflower, shredded
• 2 boneless chicken breasts, cubed
• 2 cups frozen peas
• 1/2 cup water
• 4 tbs. sesame oil, divided
• 6 green onions, sliced
• 1 large carrot, cubed
• 3 cloves garlic, minced
• 6 tbs. soy sauce or Bragg's
• 2 eggs, beaten

Stir the frozen peas and water together in a saucepan, bring to a boil, reduce to med-low and cook until tender and heated through, about 5 minutes. Drain and set aside.

**When shredding the cauliflower, don't worry about shredding the stems. The leafy tops are what have the rice-like consistency. (and the stems were really difficult to shred, in my opinion)

Heat 2 tbs. sesame oil in a wok or deep skillet over med-high heat. Cook the cubed chicken until lightly browned on all sides and cooked through, about 8 minutes. Transfer to a plate.



Heat the remaining sesame oil. Saute the green onions, carrot, and garlic until softened, about 5 minutes. Add the shredded cauliflower, cook and stir until tender but still firm to the bite.

Stir in the chicken, peas, and soy sauce and stir fry until mixture is hot and slightly browned, about 5 minutes.

Move everything to one side of the pan and pour beaten eggs into the empty side. Scramble the eggs until cooked through, then mix everything together, breaking up any large chunks of egg.

Garnish with cilantro or parsley and serve.



Makes great leftovers! Just gets better and better in the fridge