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Pineapple Chicken 'Fried' Cauliflower Rice

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

40 m servings 303
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • Feel free to use whole eggs instead of whites.

Nutrition Facts


Per Serving: 303 calories; 5.2 31.4 34.6 66 386 Full nutrition

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