20 minutes
3 Servings
Stir-fry
Cauliflower Rice: 300g
Diced Chicken Breast: 150g
Green Broccoli: 50g
Minced Onion: 50g
Eggs: 2
Chopped Scallions: 20g
Bull Head brand Curry Paste: 2 tablespoons
Black Pepper Powder: To taste
1
Blanch the green broccoli in boiling water beforehand, then set it aside.
2
Take a clean bowl, add the diced chicken breast, and mix it with 1 tablespoon of curry paste to marinate.
3
Let it marinate for 10 minutes, then set aside.
4
Take another clean bowl, add the cauliflower rice along with the 2 eggs, and mix well until the cauliflower rice is evenly coated with the egg mixture. Set aside.
5
Heat oil in a pan, and sauté the minced onion until translucent and fragrant.
6
In the same pan, add the egg-coated cauliflower rice and stir-fry until the egg mixture is slightly set.
7
Add the marinated diced chicken breast to the pan and stir-fry until the meat turns white. Then, add 1 tablespoon of curry stir-fry paste and toss well. Finally, add the blanched green broccoli and chopped scallions, give it a quick stir, and transfer to
