favorite
print
like
Serves
US | Metric
Ingredients
  • 10 chicken drumsticks
Marinade
  • 1 tbsp avocado oil
  • 2 tbsps soy sauce
  • 3 garlic cloves (minced)
  • 3 tsps chinese 5 spice
  • 2 tbsps honey
  • 1 red chilli (finely chopped) optional
Cauliflower rice
  • 1 large cauliflower
  • 1 medium carrot (finely chopped)
  • 150 g frozen peas and sweetcorn
  • 1 red chilli (seeds out)
  • 1 large white onion (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 2 spring onions (chopped)
  • 2 tbsps soy sauce
  • 1 tbsp chilli jam (optional)
  • 3 large eggs (beaten and seasoned with salt and pepper)
  • 1 tbsp Oil of choice (I used avocado but sesame oil would compliment this dish beautifully)
Chinese 5 spice chicken drumsticks served on a bed of vegetable fried (cauliflower) rice Chinese 5 spice chicken drumsticks served on a bed of vegetable fried (cauliflower) rice

Chinese 5 spice chicken drumsticks served on a bed of vegetable fried (cauliflower) rice

This cauliflower rice recipe is packed full of veggies and compliments the chicken drumsticks beautifully.

Prep 30 minutes
Total 40 minutes

Pre heat oven to fan 180℃ 


Chicken drumsticks:

  1. Put all the marinade ingredients into a large bowl, stir well to combine. Add the chicken and allow to marinade (the longer you allow to marinade the better the flavour)
  2. Place the chicken in a roasting tray for 25-30 minutes turning half way through.

Cauliflower rice:

  1. Loosely chop the cauliflower and add to a food processor. Pulse for around 10-15 seconds until rice like but keep an eye out as you don't want it going mushy.
  2. Heat a wok on a medium heat and add the oil, onion, garlic, chilli, 2 spring onions and stir fry for 1 minute.
  3. Add the carrot, peas, sweet corn and continue to stir fry for a further 3-4 minutes.
  4. Stir in the cauliflower rice making sure to keep it on the move for another 2 minutes
  5. Whisk together the 3 eggs, season with a pinch of salt and pepper. Create a large hole in the wok, pour in the eggs and scramble them with a spatula before mixing through the veg.
  6. Add 2 tbsps of soy sauce and sweet chilli jam (if using) and stir well. Check for any final seasoning adjustments.
  7. I served in a bowl with the chicken drumsticks, tenderstem broccoli and green beans.
Chinese 5 spice chicken drumsticks served on a bed of vegetable fried (cauliflower) rice Chinese 5 spice chicken drumsticks served on a bed of vegetable fried (cauliflower) rice

Chinese 5 spice chicken drumsticks served on a bed of vegetable fried (cauliflower) rice

This cauliflower rice recipe is packed full of veggies and compliments the chicken drumsticks beautifully.

favorite
print
like
Prep 30 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 10 chicken drumsticks
Marinade
  • 1 tbsp avocado oil
  • 2 tbsps soy sauce
  • 3 garlic cloves (minced)
  • 3 tsps chinese 5 spice
  • 2 tbsps honey
  • 1 red chilli (finely chopped) optional
Cauliflower rice
  • 1 large cauliflower
  • 1 medium carrot (finely chopped)
  • 150 g frozen peas and sweetcorn
  • 1 red chilli (seeds out)
  • 1 large white onion (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 2 spring onions (chopped)
  • 2 tbsps soy sauce
  • 1 tbsp chilli jam (optional)
  • 3 large eggs (beaten and seasoned with salt and pepper)
  • 1 tbsp Oil of choice (I used avocado but sesame oil would compliment this dish beautifully)

Pre heat oven to fan 180℃ 


Chicken drumsticks:

  1. Put all the marinade ingredients into a large bowl, stir well to combine. Add the chicken and allow to marinade (the longer you allow to marinade the better the flavour)
  2. Place the chicken in a roasting tray for 25-30 minutes turning half way through.

Cauliflower rice:

  1. Loosely chop the cauliflower and add to a food processor. Pulse for around 10-15 seconds until rice like but keep an eye out as you don't want it going mushy.
  2. Heat a wok on a medium heat and add the oil, onion, garlic, chilli, 2 spring onions and stir fry for 1 minute.
  3. Add the carrot, peas, sweet corn and continue to stir fry for a further 3-4 minutes.
  4. Stir in the cauliflower rice making sure to keep it on the move for another 2 minutes
  5. Whisk together the 3 eggs, season with a pinch of salt and pepper. Create a large hole in the wok, pour in the eggs and scramble them with a spatula before mixing through the veg.
  6. Add 2 tbsps of soy sauce and sweet chilli jam (if using) and stir well. Check for any final seasoning adjustments.
  7. I served in a bowl with the chicken drumsticks, tenderstem broccoli and green beans.