cauliflower fried rice with chicken
cauliflower fried rice with chicken with cauliflower, sweet onion, garlic, ginger, eggs, soy sauce, rice vinegar, ponzu sauce, edamame, sriracha sauce, toasted sesame oil, green onions, sesame seeds, kosher salt, cracked pepper, vegetable oil, skinless chicken thighs, sweet chili sauce, chinese five spice powder, kosher salt
cauliflower, sweet onion, garlic, ginger, eggs, soy sauce, rice vinegar, ponzu sauce, edamame, sriracha sauce, toasted sesame oil, green onions, sesame seeds, kosher salt, cracked pepper, vegetable oil, skinless chicken thighs, sweet chili sauce, chinese five spice powder, kosher salt
- 1.0 head cauliflower
 - 0.5 sweet onion
 - 2.0 clove garlic
 - 1.0 piece ginger
 - 3.0 eggs
 - 1.5 tablespoon soy sauce
 - 1.5 tablespoon rice vinegar
 - 1.5 tablespoon ponzu sauce
 - 1.5 cup edamame
 - 1.0 teaspoon sriracha sauce
 - 0.8 teaspoon toasted sesame oil
 - 0.2 cup green onions
 - 1.0 tablespoon sesame seeds
 - kosher salt
 - cracked pepper
 - vegetable oil
 - 4.0 skinless chicken thighs
 - 0.2 cup sweet chili sauce
 - 1.0 tablespoon chinese five spice powder
 - kosher salt

- season the chicken with a splash of vegetable oil and a liberal amount of five spice powder on each side along with a good pinch of salt.
 - let sit at room temperature for 15 minutes and preheat your kitchenaid grill and panini press over medium heat.
 - cook the chicken about 5 6 minutes each side, basting both sides of the chicken with the sweet chili sauce for the last 2 minutes of cooking.
 - remove from heat and cover with tin foil.
 - for the cauliflower, use your kitchenaid chef's knife to cut the cauliflower into florets.
 - add the florets to your kitchenaid 3.
 - 5 cup mini food processor and pulse it until the cauliflower looks like long grain rice.
 - preheat a 10'' skillet from kitchenaid tri ply copper 10 piece set over medium high heat with 1 tablespoon of vegetable oil for 2 minutes.
 - add the onion, 1/4 teaspoon of kosher salt, and a couple cracks of pepper.
 - cook for 1 minute stirring often.
 - add the garlic and ginger and cook for another 30 seconds stirring often.
 - add the beaten eggs and cook for 10 20 seconds until they resemble very soft scrambled eggs.
 - add the cauliflower rice and mix well.
 - add the soy sauce, rice vinegar, ponzu sauce, edamame, sriracha, and sesame oil and mix well.
 - cook for a couple minutes so the cauliflower rice really soaks up the flavor, taste and adjust seasoning if necessary.
 - take the skillet off the heat.
 - plate the cauliflower rice along with the chicken and garnish the plate with some sesame seeds and green onions.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 head cauliflower
- 0.5 sweet onion
- 2.0 clove garlic
- 1.0 piece ginger
- 3.0 eggs
- 1.5 tablespoon soy sauce
- 1.5 tablespoon rice vinegar
- 1.5 tablespoon ponzu sauce
- 1.5 cup edamame
- 1.0 teaspoon sriracha sauce
- 0.8 teaspoon toasted sesame oil
- 0.2 cup green onions
- 1.0 tablespoon sesame seeds
- kosher salt
- cracked pepper
- vegetable oil
- 4.0 skinless chicken thighs
- 0.2 cup sweet chili sauce
- 1.0 tablespoon chinese five spice powder
- kosher salt

 ### Assistant: The ingredients you'll need are:
- 1.0 head cauliflower
- 0.5 sweet onion
- 2.0 clove garlic
- 1.0 piece ginger
- 3.0 eggs
- 1.5 tablespoon soy sauce
- 1.5 tablespoon rice vinegar
- 1.5 tablespoon ponzu sauce
- 1.5 cup edamame
- 1.0 teaspoon sriracha sauce
- 0.8 teaspoon toasted sesame oil
- 0.2 cup green onions
- 1.0 tablespoon sesame seeds
- kosher salt
- cracked pepper
- vegetable oil
- 4.0 skinless chicken thighs
- 0.2 cup sweet chili sauce
- 1.0 tablespoon chinese five spice powder
- kosher salt


You can follows these steps to make the recipe:
- season the chicken with a splash of vegetable oil and a liberal amount of five spice powder on each side along with a good pinch of salt.
- let sit at room temperature for 15 minutes and preheat your kitchenaid grill and panini press over medium heat.
- cook the chicken about 5 6 minutes each side, basting both sides of the chicken with the sweet chili sauce for the last 2 minutes of cooking.
- remove from heat and cover with tin foil.
- for the cauliflower, use your kitchenaid chef's knife to cut the cauliflower into florets.
- add the florets to your kitchenaid 3.
- 5 cup mini food processor and pulse it until the cauliflower looks like long grain rice.
- preheat a 10'' skillet from kitchenaid tri ply copper 10 piece set over medium high heat with 1 tablespoon of vegetable oil for 2 minutes.
- add the onion, 1/4 teaspoon of kosher salt, and a couple cracks of pepper.
- cook for 1 minute stirring often.
- add the garlic and ginger and cook for another 30 seconds stirring often.
- add the beaten eggs and cook for 10 20 seconds until they resemble very soft scrambled eggs.
- add the cauliflower rice and mix well.
- add the soy sauce, rice vinegar, ponzu sauce, edamame, sriracha, and sesame oil and mix well.
- cook for a couple minutes so the cauliflower rice really soaks up the flavor, taste and adjust seasoning if necessary.
- take the skillet off the heat.
- plate the cauliflower rice along with the chicken and garnish the plate with some sesame seeds and green onions.
- .

