The other day I made this Thai-scented coconut rice, and I had a whole bowl of leftovers. So I came up with a delicious and creative way to use it by inventing this recipe. You could use plain leftover rice just as well- I think jasmine rice works best since it’s a Thai recipe, and I really enjoyed it with brown jasmine rice for added texture.



You could make it vegetarian very easily- just take out the chicken, and replace the chicken broth with mushroom or vegetable broth.

Creamy Thai Chicken and Cauliflower Rice Bowl
this recipe will serve 2 people.

Ingredients:

• small knob butter (a Tblsp or less)
• 1 chicken thigh, skin and bones removed, cut in bite-sized pieces
• about 2 handfuls baby spinach leaves, roughly chopped
• about 8 cauliflower florets, cut in bite-sized pieces
• ¾ cup coconut milk
• ¾ cup chicken broth
• 1-2 teaspoons fish sauce
• about 3 cups cooked rice
• salt and freshly ground pepper
• handful of finely chopped scallions

Method:

• Heat butter in a large skillet over high heat. Put chicken in pan with a pinch of salt and about 10-15 grinds of pepper (depending on how spicy you want it.) Brown chicken pieces for about 2 minutes.
• Add cauliflower and toss with chicken for another 2 minutes or so. Add spinach to pan and toss to mix.
• Add coconut milk and broth. Cook until sauce reduces by about half and thickens slightly, about 4-5 minutes.
• Add fish sauce and rice to the pan and stir to mix. Cook another 2-3 minutes until sauce is mostly absorbed.
• Check seasoning and move to serving bowl. Garnish with scallions.