Chicken stir fry with cauliflower "rice"

I have never been much of a one for creating my own recipes, although I don't know why that is, but following the Whole30 way of eating seems to have just made me very creative. 

I'm especially drawn right now to "bowl" food. Scrambled, sauteed or stir-fried bowls of deliciousness. 

Of course, I don't use rice in stir fries because rice has absolutely no health benefits whatsoever. That means none, nada, nyet, zero. White especially, but brown isn't much better. Don't be fooled by the "fiber" argument. It's just starch and arsenic. 

Instead, I "rice" cauliflower. It's so easy -- just put some chunks of cauliflower in a food processor, pulse it until the cauliflower is roughly the size of rice grains, and store it in a covered container in the fridge until it's ready to use. It looks like this:  

Can't tell the difference, can you?  

Anyway, I made stir fry yesterday and it turned out great. I melted ghee in a heavy skillet over medium high heat -- about a 7 on my electric oven burner. When it was hot, I tossed in some diced onions and let them cook a bit. Then I tossed in some leftover zucchini and yellow squash that I had grilled the night before, and some leftover chicken thighs I grilled before Rachel Carson. Then, I stirred in a couple of tablespoons of coconut aminos. The result was delicious.  

It's a perfect balance of good fats, lean protein, and a variety of veggies. And it took about 10 minutes, maybe less, to put together. A great lunch!