When in dinner doubt, make this chunky fried cauliflower rice! Made with fried cauliflower and loads of vegetables, this recipe is a flavourful rendition of fried rice.
If you love this Asian-inspired recipe, then you’ll love our South-East Asian dinner recipes. Or try our popular combination fried rice recipe.
Ingredients
Method
1.Pulse cauliflower in a food processer until chopped coarsely.
2.Heat coconut oil in a large deep frying pan or wok; pour in half the egg, swirl around the base of the pan to make a thin omelette. Cook for 2 minutes or until egg is just set. Remove from pan; roll tightly, cut into thin strips. Repeat with remaining egg.
3.Heat extra coconut oil in same pan over medium heat; cook garlic, ginger and chilli, stirring for 2 minutes or until fragrant. Add cauliflower; cook, stirring, over high heat for 5 minutes or until cauliflower starts to colour.
4.Add capsicum and corn; cook, stirring for 2 minutes or until capsicum starts to soften. Add mushrooms and peas; cook, stirring for a further 2 minutes. Stir in tamari and green onion; cook, stirring, until combined and heated through. Season. Remove from pan.
5.Serve cauliflower rice topped with omelette strips and coriander leaves.
If you prefer, omit cauliflower and serve with 3/4 cup (150g) brown rice, boiled for 25 minutes or until tender.
Note
