This is not your traditional carb-heavy stir fry dish. This tasty veggie-packed stir fry uses riced cauliflower as the base and incorporates our flavor packed Homestyle Chicken Bone Broth as well as EPIC Duck Fat. The end result is a carb conscious, flavorful combination of textures and tastes that the whole family will love.

Riced Cauliflower Stir Fry

Paleo, Keto Consumer Friendly, Gluten-Free, Whole30 Approved
Serves 3-5

Ingredients:

• 1/2 cup red, yellow, and green bell pepper, diced
• 1 medium onion, diced
• 1 cup white mushrooms, diced
• 1 zucchini quarter chopped
• 1 yellow squash quarter chopped
• 3 eggs scrambled
• 1/2 cup EPIC Homestyle Chicken Bone Broth
• 10 oz. riced cauliflower
• 1 chicken breast
• EPIC Duck fat
• Salt and pepper to taste

Directions:

1. Coat saute pan with EPIC Duck Fat.
2. Season chicken breast with salt and pepper and sear over medium-high heat until internal temperature is 165°F.
3. Remove from pan and set aside. 
4. In same pan, add an additional spoonful of EPIC Duck fat and scramble egg over low-medium heat.
5. Remove from pan and set aside.
6. Add a spoonful of fat to the pan if needed and saute the onion, peppers and mushrooms over medium-high heat until caramelized. 
7. Remove from pan and place in large mixing/serving bowl.
8. Saute zucchini and squash over medium-high heat until caramelized, adding another spoonful of fat to pan if needed.
9. Add the sauteed onions and peppers back to the pan and stir to blend.
10. Stir in frozen riced cauliflower.
11. Add 1 jar of EPIC Homestyle Chicken Bone Broth and cook 5-6 minutes, stirring occasionally.
12. While the cauliflower is cooking, cut the chicken in to small chunks.
13. Once cauliflower has cooked adequately, add eggs and chicken back in to pan and stir to blend well.

Recipe Credit: Casey Robertson, EPIC Product Developer