- 2 Tbsp. coconut oil (divided)
- 1 large carrot (peeled and diced)
- 1 bunch scallions (sliced thinly, both white parts and greens)
- 1/2 lb. chicken livers (cut into bite-sized pieces)
- 2 Tbsp. coconut aminos
- 1/2 large head cauliflower (cut into chunks & pulsed in the food processor until it reaches rice consistency)
- sea salt, to taste
- This recipe is essentially a stir fry, so the steps move quickly. It’s best if you prepare all of your ingredients in advance and put them in small bowls, ready to toss into the pan. (Look at the ingredient list, and peel, slice, dice and pulse as needed.)
- In a large skillet, heat 1 tablespoon coconut oil over medium heat.
- Add the diced carrot and sauté 3 minutes.
- Add the white slices of scallion (saving the green slices for later). Sauté another 3 minutes.
- Add the livers and cook 2 minutes per side.
- Add the other tablespoon of coconut oil, as well as the coconut aminos, and toss until everything is coated evenly.
- Add the cauliflower rice and the scallion greens. Toss to blend. Cook 2 minutes. Use a spatula to flip the rice, cook 2 minutes more.
- Season generously with salt.
- Variations: This recipe lends itself well to adaptation. If you don’t have any scallions, use onions, leeks, garlic or ginger instead. Do you have another favorite vegetable besides carrots you’d like to add? Go for it; just make sure it’s diced small. Do you have an herb garden? Then feel free to add fresh herbs at the end.
- The cauliflower stem is edible and nutritious, too! Include it when making your cauliflower-rice.
- Time-saving tip: Many stores sell pre-chopped cauliflower rice in the frozen food aisle. 1/2 a large head of cauliflower is equivalent to about 3 cups of cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Courses
- Method: Stovetop
Keywords: paleo, aip, gaps, wahls, whole30, chicken liver fried "rice"