Garlic Ginger Chicken Cauliflower Fried Rice (Filipino Style)
Cauliflower fried rice topped with garlic ginger chicken, smothered with melted peanut butter, srirachi sauce, and a fried egg—-a healthy and nutritious meal perfect for breakfast, lunch, or dinner!
Servings Prep Time
4people 30minutes
Cook Time
30-40minutes
Servings Prep Time
4people 30minutes
Cook Time
30-40minutes
Ingredients
Chicken:
For the marinade:
Cauliflower fried rice:
Garnish:
Instructions
  1. In mixing bowl, mix all marinade ingredients together. Add raw chicken breasts. Mix well. Let sit at room temperature for about 30 minutes, or stick in the fridge for a couple of hours.
  2. Chop garlic, onions, celery, green onions.
  3. Set grill to med heat and add olive oil to pan. When ready, add chicken onto pan and saute continuously for about 15-20 minutes.
  4. Remove chicken from pan and set aside.
  5. Add olive oil to the pan then add cauliflower, frozen peas/carrots. Saute for about 5-7 minutes, tossing frequently.
  6. Then add the celery, onions, ginger powder, and black pepper. Saute and toss for about 5-7 minutes.
  7. When the rice appears tender, make an empty circle in the middle, spray some olive oil, and crack open 4 egg whites inside the circle.
  8. The eggs should cook as you mix in the rice with the eggs using your spatula. Break apart the egg into smaller pieces as you mix. 1-2 minutes.
  9. Once eggs are fully cooked, add the chicken back into the pan. Mix and cook for another 2-3 minutes. Add garlic. Saute for 30 seconds to a minute more.
  10. Remove pan from the heat and rice is ready to serve!
optional
  1. Cook a fried egg sunny side up on a separate pan near the end of the cooking process so it’ll be ready to be topped onto your rice when done
  2. Using a butter knife, add some peanut butter into a small bowl and microwave it for about 30-45 seconds. Pour melted peanut butter on top of rice.
  3. Add chopped green onions for garnish.
  4. Add srirachi sauce on top for a spicy kick.
  5. Enjoy!
Recipe Notes

-I use a GreenPan, so I cook on a lower temperature than recommended because it conducts heat better than a traditional nonstick pan.  Please adjust accordingly to your specific cooking pan.

-Cooking times vary when sauteing the chicken.  For me and my Greenpan, it took about 16-18 minutes on medium heat.  It should be at least 165 degrees when measuring with a meat thermometer.  There should be no more pink inside the chicken, and clear juices running out when you pierce it.   If you’re using a higher temperature, it may take shorter time.

***You can use already cooked chicken for this recipe as well.  This will save lots of time.  Just add it in when the eggs are fully cooked at the end (step 9).***

-you can throw in a whole egg in the circle along with the other egg whites if you prefer.

-Cook a fried egg sunny side up on a separate pan near the end of the cooking process to add as a topping just like my picture.

-I recommend using organic natural creamy peanut butter for the topping sauce.

-The more garlic, the better!

-The more ginger, the better!

-I love lots of onions and pepper too!

-But of course, if you don’t want too strong of a garlic-ky flavor, then skip a tablespoon or so.   Customize to your liking!

-To reduce garlic breath from meals like this one, have an apple slice or two right after.  Studies have shown this to reduce garlic breath by about 50%!

-I like to add extra soy sauce onto the rice normally, but I find that with the marinaded chicken in there already, the added soy sauce would just make it too salty.

-Substitute coconut aminos instead of soy sauce for a lower sodium alternative.

-Refrigerate any leftovers immediately.  Wrap tightly in an airtight container, it should keep in the fridge for about 3 days.

**Nutritional information is an approximation using Nutrifox, information from Google, and my own calculations to the best of my knowledge.  It is not the definitive values or guaranteed to be 100% accurate information.  Use only as a reference.**