fake fried rice with fake honey chicken

Serves 4

I was amazed when I first cooked this dish as it immediately reminded me of being a child because it tasted exactly like my mother's cooking. Without compromising on taste, this version of fried rice with sticky honey chicken is so much healthier than the traditional version - you have to try it to believe it!

Poppy cooks…

1. In a large pot combine
   1/4 cup apple cider vinegar,
   1/4 cup coconut amino sauce,
   2 cloves garlic, minced,
   1.5 teaspoons manuka honey,
   4 black peppercorns and
   2 bay leaves.
   
   
2. Add
   500g chicken thighs to the pot and add enough 
   chicken stock until the chicken is submerged. Place in the fridge to marinade for at least 3 hours.
   
   
3. Whilst the chicken is marinading, cook the fried rice. Begin by scrambling
   4 eggs with a pinch of
   celtic sea salt and pepper, then set aside.
   
   
4. In a wok or large frying pan on high heat, sauté an
   onion, diced,
   4 cloves garlic, minced and
   2 carrots, peeled and diced until onion is golden and carrots are softened, then set aside.
   
   
5. Pulse
   1/2 cauliflower in a food processor until it resembles rice. Then sauté in work with oil until the cauliflower browns slightly.
   
   
6. Add carrot mixture back into the wok, along with
   2 tablespoons coconut amino sauce and
   1/4 teaspoon tamari sauce.
   
   
7. Then add
   1/2 cup frozen peas and stir until peas are cooked, then set aside and keep warm while you cook the chicken.
   
   
8. Place the pot with the marinaded chicken on high heat to bring it to the boil, then reduce to a simmer. Once the chicken is cooked, remove from the pot.
   
   
9. Reduce the remaining sauce until it forms a thick and sticky consistency, then add the chicken back in to heat up before serving.
   
   
10. Just before serving, combine the scrambled egg into the fried rice.