Egg Fried Cauliflower Rice
The best cauliflower rice you'll make. The trick is getting the pan screaming hot.
Ingredients
Makes 3 portions
- 1.00 piece(s) cauliflower , grated or pulsed in a food processor
- 2.00 piece(s) eggs , beaten
- 2.00 tablespoon soy sauce
- 1.00 teaspoon sesame oil
- 3.00 piece(s) spring onions , sliced
- 1.00 clove(s) garlic clove , minced
- 1.00 tablespoon olive oil
Per portion
Method
-
1
Grate the cauliflower on a box grater or pulse in a food processor until it looks like rice grains.
💡 Don't over-process it or you get mush.
-
2
Heat olive oil in a wok or large pan over high heat. Really high. Add the cauliflower rice.
-
3
Cook for 3-4 minutes, stirring occasionally. You want some bits to char slightly.
⏱ About 4 mins
-
4
Push the rice to one side. Add the beaten eggs to the empty side. Scramble them, then mix through the rice.
⏱ About 2 mins
-
5
Add the garlic, soy sauce and sesame oil. Toss for 1 minute.
⏱ About 1 mins
-
6
Top with spring onions.
📦 Batch Cooking Guide
Storage
Fridge 3 days. Best reheated in a hot pan, not the microwave.
Reheating
Hot pan with a tiny bit of oil. 2 minutes.
Serving ideas through the week
Goes with any curry, stir fry, or Asian recipe on the site.
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