Servings: 2

10 oz of Chicken (cut in cubes) 10 oz of Chicken (cut in cubes)
2 Eggs 2 Eggs
1 Cauliflower Head 1 Cauliflower Head
Bag of Frozen Peas (I used Sweet Peas) Bag of Frozen Peas (I used Sweet Peas)
2 Green Onions 2 Green Onions
3 Garlic Clove (minced) 3 Garlic Clove (minced)
8 Tbsp of [Coconut Amino's]http://amzn.to/2tQqpor) - This is a Great Substitute for Soy Sauce 8 Tbsp of [Coconut Amino's]http://amzn.to/2tQqpor) - This is a Great Substitute for Soy Sauce
2 Tbsp of Fish Sauce 2 Tbsp of Fish Sauce
3 Tbsp of Grapeseed Oil 3 Tbsp of Grapeseed Oil
1 Tsp of Garlic Powder 1 Tsp of Garlic Powder
1 Tsp of Franks Hot Sauce 1 Tsp of Franks Hot Sauce
¼ Tsp of Onion Powder ¼ Tsp of Onion Powder
1 Tsp of Apple Cider Vinegar 1 Tsp of Apple Cider Vinegar
¼ Tsp of Liquid Smoke (Optional does add a lot of flavor) ¼ Tsp of Liquid Smoke (Optional does add a lot of flavor)
3 Tbsp of Nutritional Stacy's Chicken Broth 3 Tbsp of Nutritional Stacy's Chicken Broth

Start by chopping your Cauliflower in Big Chunks before placing your cauliflower in a food processor to get that rice consistency (You want to pulse this so not to make it to fine). This should give you around 4 cups of Rice. Set Aside.
Mix in a bowl your eggs (do not scramble) and the 1 Tsp of the Fish Sauce and set aside.
Sauce for your Chicken Marinade: subheading: Sauce for your Chicken Marinade:
In a large to medium size bowl mix together your Chicken Broth, ½ Tsp Garlic Powder, Onion powder and 1 Tbsp of your Coconut Amino's. Place your cut up chicken (be sure to salt and pepper the chicken before hand) in the bowl and let marinade for about 20 mins.
Teriyaki Sauce: subheading: Teriyaki Sauce:
Mix together in a bowl 4 Tbsp of the Coconut Amino's,  1 Tsp of fish Sauce, 1 Tsp of Franks Hot Sauce, Apple Cider vinegar, ½ Tsp of Garlic powder and the Liquid Smoke. Set aside.
Next: subheading: Next:
Using a Wok or a large Pan  add your 1 tbsp of Grapeseed oil and your chicken let cook for about 4 to 5 mins or until chicken is cooked. Take cooked Chicken out of the pan and put in your teriyaki sauce.
While that is sitting in the Sauce throw your remaining  Tbsp of oil in the Wok add your cauliflower, green onions and peas, Stir and let cook for about 3 to 4mins or until Cauliflower begins to turn tender. Add in your minced garlic and let cook until garlic begins to get fragrant around 1 min. Push the mixture to the sides so that there is an opening in  the center add your eggs and scramble. Mix eggs with the cauliflower mixture and add your remaining 3 Tbsp of Amino's to your dish. Your Rice is now ready to serve!
After removing the cauliflower mixture from the wok, take your chicken out of the teriyaki sauce (leave remaining sauce in bowl for later use) and put chicken back in wok. Cook for an additional 1 to 2mins letting the sauce caramelize. Turn heat off and add remaining teriyaki sauce. Leave in the pan so that the sauce can thicken  (for a min or two).  Put with your Cauliflower and either mix together or eat separately.
Enjoy!!!

Calories:  Calories:
4 cups of Cauliflower: 100 Calories  4 cups of Cauliflower: 100 Calories
10 oz of Chicken: 308 Calories  10 oz of Chicken: 308 Calories
3 Garlic Cloves: 18 Calories  3 Garlic Cloves: 18 Calories
1/2 cup of Green Onion: 32 Calories  ½ cup of Green Onion: 32 Calories
2 cups of Peas: 118 Calories  2 cups of Peas: 118 Calories
2 Eggs: 156 Calories  2 Eggs: 156 Calories
Total: 732 Calories (366 Calories per single serving)  Total: 732 Calories (366 Calories per single serving)