Pineapple Chicken 'Fried' Cauliflower Rice recipe

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Ingredients

1 (12 ounce) package frozen riced cauliflower
1 tablespoon olive oil
4 teaspoons curry powder, divided
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
salt and ground black pepper to taste
1 pound ground chicken
5 egg whites
6 green onions, chopped
1 (20 ounce) can pineapple chunks
4 teaspoons low-sodium soy sauce, or to taste

Nutrition Info

303.5 calories
carbohydrate: 31.4 g
cholesterol: 65.8 mg
fat: 5.2 g
fiber: 4.6 g
protein: 34.6 g
saturatedFat: 0.9 g
servingSize: -
sodium: 385.9 mg
sugar: 21.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Toss cauliflower with olive oil, 3 teaspoons curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper in a large bowl. Spread mixture in a baking pan.

  3. Bake in the preheated oven until slightly browned, about 25 minutes.

  4. Heat a pan over medium heat. Add chicken, salt, and pepper, stir in the remaining curry, garlic, and onion powders. Cook until browned, 5 to 7 minutes. Transfer chicken to a large bowl, leave pan on heat.

  5. Whisk egg whites with a pinch of pepper. Pour into the pan, cook and stir until eggs are set but still soft, about 3 minutes. Spoon egg whites into the bowl with the chicken, add green onions and the roasted cauliflower rice. Serve fried 'rice' in individual bowls. Add pineapple chunks, a small splash of pineapple juice, and soy sauce to each bowl.

Recipe Yield

4 servings

Recipe Note

Combine roasted riced cauliflower with stir-fried ground chicken and egg whites for a new twist on pineapple fried rice.

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