Korean Glazed Chicken Skewers with Egg Fried Cauliflower Rice

Preheat your oven to 180 degrees or prepare a grill for medium heat. Cut the chicken breast into bite-sized pieces, then thread them onto skewers. Brush the skewers lightly with olive oil and set aside.

Brush the prepared chicken skewers generously with Korean sauce. Place them in the oven or on the grill, cooking for about 10-12 minutes, turning occasionally, until the chicken is thoroughly cooked and has a nice glaze.

While the chicken cooks, grate the cauliflower using a box grater to form 'rice.' Finely chop the red onion, red capsicum, and garlic, and slice the spring onion.

Heat a frying pan over medium heat and add a tablespoon of olive oil. Add the chopped red onion and garlic to the pan, sautéing until they start to soften. Then add the red capsicum and continue to cook for another minute.

Push the vegetables to one side of the pan and crack the eggs into the other side. Scramble the eggs lightly until they begin to set. Mix the eggs with the vegetables.

Add the grated cauliflower to the pan, stirring well to combine all ingredients. Cook for about 5 minutes until the cauliflower is tender. Season with salt and pepper, and sprinkle chopped spring onion over the top before serving.

Serve the Korean glazed chicken skewers hot alongside the egg fried cauliflower rice.