- Switch to Timeline View
Chop the chicken into rough 2cm pieces. In a bowl, add the chicken and Korean sauce and allow to marinade in the fridge until needed.
Soak the skewers in a bowl of water.
Peel and finely chop the red onion and garlic. Finely chop the red capsicum and slice the spring onion at a diagonal.
Finely chop the cauliflower (or using a food processor, pulse until a rough rice like consistency forms).
In a frying pan, heat half the olive oil over high heat. Add the garlic and onion and sautee until softened.
Add the capsicum and cauliflower; cook until the cauliflower is softened.
In a bowl, whisk the egg together and set aside. Take out the chicken and thread onto skewers.
Heat the remaining olive oil in a large pan over medium-high heat.
Create a well in the cauliflower rice and pour the egg into the middle.
As the egg forms an omlette like consistency, push the egg around using a spatula to create large egg pieces.
Place the skewers in the pan and cook until the chicken is caramelised and cooked through.
Mix the egg through the caulflower rice. Season well with salt and pepper. Turn the heat to the lowest setting to keep warm.
Stir the spring onion through the cauliflower fried rice.
Distribute the cauliflower rice among serving plates. Arrange the chicken skewers atop the cauliflower fried rice and serve.
Follow the recipe steps below or
James Prigmore Verified
Pierina Guerra Verified
I really liked this one, the cauliflower rice was amazing!
Lena Awad Verified