Cauliflower Fried Rice by Foodland Recipe Kitchen

Preparation Time: 10 mins
Cooking Time: 10 mins
Serves: 4

Ingredients

• 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

Equipment

• Wok or frying pan

Instructions

1. 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.
2. Add cauliflower rice, cook, stirring regularly, for 4 minutes until cauliflower is almost cooked – firm, tender crisp, not soft and mushy.
3. Move the cauliflower to one side of the skillet. Add 1/2 tbsp oil, let it heat up briefly, then pour in egg.
4. Leave for 10 seconds, then gently scramble it. Once almost cooked, mix egg through cauliflower.
5. Gently toss through soy sauce, sesame oil and mirin.
6. Add spring onions and parsley then serve immediately!

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!