This fried cauliflower rice is a treasure trove of vibrant and flavourful ingredients, from capsicum, mushroom, corn, to sugar snap peas and egg. It is an alternative to the conventional fried rice and delightful in its own right with a versatile combination, and speedy preparation.
- 500 g cauliflower, cut into florets
- 2 tsps coconut oil, plus 1 tablespoon extra
- 2 eggs beaten lightly
- 2 cloves garlic, crushed
- 1 tsp grated ginger
- 2 fresh small red Thai chillies, seeded, sliced thinly
- 1 medium red capsicum (200 g), sliced thinly
- 80 g fresh baby corn, halved lengthways
- 100 g fresh shiitake mushrooms, sliced
- 150 g sugar snap peas, halved lengthways
- 2 tbsps tamari
- 6 green onions, sliced thinly
- ¼ cup fresh coriander leaves
Pulse cauliflower in a food processer until chopped coarsely.
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 mins or until egg is just set. Remove from pan; roll tightly, cut into thin strips. Repeat with remaining egg.
Heat extra coconut oil in same pan over medium heat; cook garlic, ginger and chilli, stirring for 2 mins or until fragrant. Add cauliflower; cook, stirring, over high heat for 5 mins or until cauliflower starts to colour.
Add capsicum and corn; cook, stirring for 2 mins or until capsicum starts to soften. Add mushrooms and peas; cook, stirring for a further 2 mins. Stir in tamari and green onion; cook, stirring, until combined and heated through. Season. Remove from pan.
Serve cauliflower rice topped with omelette strips and coriander leaves.
TIP If you prefer, omit cauliflower and serve with 3/4 cup (150g) brown rice, boiled for 25 minutes or until tender.