Ginger Garlic Chicken Rice
A low carb version of Chicken Rice
Chicken, ginger, garlic, and rice belong together. This combo comes from Asia but needs to happen in everyone’s kitchen, in my opinion. By using cauliflower rice, this is a low carb one-pan meal.
This combo is iconic in Asia. They might use shallots instead of onions and a different variation of ingredients and have different steps to making what they make but overall this is a very Southeast Asian dish.
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When it all changed for me
In 2011 I had been living in China for all of 6 months. We had the Chinese New Year break which meant six weeks off. If you’ve read anything about my journey of learning to cook, it basically started during this season of my life. Prior to that, I could do very little in the kitchen, nor was I driven to do much in the kitchen. But that all changed.
Along with my sister, we hopped on a few flights that took us from -30°F temps (no, seriously) to a balmy 85°F in Singapore. Our friends picked us up at the airport and immediately took us to eat. Yep. Food is a very important part of cultures, but in Singapore, it is a VERY important part of their culture.
We were introduced to hawker centers which had endless options of foods from the different ethnicities represented in Singapore: Chinese, Malaysian, Indonesian, Indian, Hong Kong, etc. Basically, it is the best place on earth to find new foods to try. Some, I’d find I could eat every day, others were a little different that I probably wouldn’t try again.
Our trip to Singapore revolved around food. Trying different hawker centers and trying different types of foods. One of my favorites was Chicken Rice, hence the inspiration for this. Please note this is not an authentic Chicken Rice recipe. I don’t want people to come at me. This is inspired by and furthermore, it is made cauliflower rice which is definitely different.
Traditional chicken rice is a bit of a time-consuming meal to cook. It involves salting chicken, making the paste, sauteing the paste, boiling the chicken, cooling the chicken (I think), making the rice and so on. It is SO good and so worth the effort but this is a spinoff in one dish (plus a frying pan) and one baking process.
And this is low carb.
Making the Ginger Garlic Chicken Rice
I blended garlic, onion, ginger, salt, and erythritol into a paste, but you can also use a food processor. Mine just happens to be packed away, hence the blender.
Since this is a small quantity, it is mostly for two or three adults, I baked it in my toaster oven at 375°F for one hour. (Side note) I love having an XL toaster oven and am so glad that I upgraded to one that can do this sort of thing for me. This also means that the baking time may vary which is why I cannot recommend a meat thermometer enough. I’ve seen charts with temps and the minimum temp for poultry is 165°F but I like to make sure its a bit higher than that. I’m paranoid. Okay.
I made this in my beloved Yellow Glass Dish — a vintage pyrex piece that inspired the name of this blog. It is 9.5”x7” but if you don’t have a dish that size, you could use a glass pie pan or any smaller baking pan really.
The ingredients for this cost me about $5!
$2 for the drumsticks (Trader Joes)
$2 for the cauliflower rice (Trader Joes)
And I had rest of the ingredients on hand but they cost probably $.50
If you’re trying to make your own cauliflower rice from a head of cauliflower, you can check out this tutorial on how to cook cauliflower rice.
If you want to pair this with an additional vegetable, you could make a pan of roasted broccoli!
Can I double the recipe?
Yes, absolutely. Just make sure the meat temperature reaches at least 170°F. You’ll also need to use a larger pan.
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For THM friends, this is an (S)
Ginger Garlic Chicken Rice
For the Marinade/sauce
- 1/2 C Onion or Shallot chopped
- 4 cloves Garlic
- 1 T Ginger minced
- ½ t Salt (to taste)
- ¼ t Erythritol or another low carb sweetener
- 2 T Avocado oil
- 1 lb chicken thighs or drumsticks
- 1 bag of frozen cauliflower rice
- Soy sauce for dipping
- Herbs for garnish
- Preheat the oven to 375°F.
- In a food processor, mix the sauce ingredients into a paste.
- In a frying pan, saute the sauce for 1-2 minutes on medium to get the best aromatics. Remove from heat.
- In a 9.5”x7” glass baking dish
- Spread frozen cauliflower rice across the bottom
- Pour about 1/4 c of sauce over the cauliflower rice.
- Dredge each piece of chicken with the sauce and place the chicken over the cauliflower rice. Pour any remaining sauce over the chicken.
- Cover with foil bake for 45 minutes then remove the foil and bake for an additional 15 minutes or until the internal temperature reaches 170°F (or 180°F if you want it to be extra done)
- When serving this, you can add a drizzle of dark soy sauce over the cauliflower to give it an extra layer of flavor and saltiness. You can also dip it in soy sauce.*