Rating: 4 stars
1 Ratings
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Combine roasted riced cauliflower with stir-fried ground chicken and egg whites for a new twist on pineapple fried rice.


Recipe Summary

30 mins
40 mins
10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Feel free to use whole eggs instead of whites.

Nutrition Facts

304 calories; protein 34.6g; carbohydrates 31.4g; fat 5.2g; cholesterol 65.8mg; sodium 385.9mg. Full Nutrition