All Recipes Best Recipe Fruits and Vegetables Vegetables Cauliflower 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 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: : -

Preheat the oven to 425 degrees F (220 degrees C).
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.
Bake in the preheated oven until slightly browned, about 25 minutes.
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.
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.

4 servings

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