Pineapple Chicken 'Fried' Cauliflower Rice
Description
Combine roasted riced cauliflower with stir-fried ground chicken and egg whites for a new twist on pineapple fried rice.
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
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6 green onions, chopped
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1 (20 ounce) can pineapple chunks
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4 teaspoons low-sodium soy sauce, or to taste
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.