Want to make your own cauliflower rice?
If making your own, the key trick is to ensure cauliflower is grated until it’s the size of cooked rice, not tiny couscous size. You can also blitz roughly chopped fresh cauliflower, however you have less control over the size and it can easily end up too pulpy. The texture of cauliflower fried rice is much better when it’s rice size!
Ingredients Checklist
400g cauliflower rice (usually found in the fruit and veg fridge or freezer aisle)
1 tbsp oil
3 cloves garlic, crushed
1½ cups frozen diced mixed vegetables, peas, carrots and corn
2 eggs, lightly beaten
1½ tbsp soy sauce
1 tbsp sesame oil
1 tbsp mirin
2 spring onions, finely sliced
¼ cup chopped parsley
Instructions
Heat 1 tbsp oil in a large fry pan or wok over high heat. Add garlic, cook for 30 seconds then add frozen vegetables, cook 2 minutes until carrot is almost cooked.
Add cauliflower rice, cook, stirring regularly, for 4 minutes until cauliflower is almost cooked - firm, tender crisp, not soft and mushy.
Move the cauliflower to one side of the skillet. Add 1/2 tbsp oil, let it heat up briefly, then pour in egg.
Leave for 10 seconds, then gently scramble it. Once almost cooked, mix egg through cauliflower.
Gently toss through soy sauce, sesame oil and mirin.
Add spring onions and parsley then serve immediately!
