Cauliflower Fried Rice

This is a staple in my house.  The kids love it! I make it at least once a week.  It goes really well with any sort of stir-fry, as an accompaniement to my 

Yummy self-glazing Pork Ribs or with some prawns, fish, or just about anything.  It’s really simple to use this as a base and add your favourite veges, some leftover roast meat or a crispy fried egg and some chili and herbs. 

I don’t use any soy sauce or any of those to keep it “clean” but you can certainly go to town with a bit of fish sauce, dried shrimp, shallots and peanuts for a malaysian style or just a splash of soy/tamari and ham like your favourite chinese take-away.

Cauliflower Fried Rice
Serves 4
So easy and adaptable. A great accompaniement or jazz it up with all the trimmings
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1 head cauliflower (organic if possible)
  2. 1 onion
  3. 1 carrot
  4. 1 garlic clove
  5. 1 stick of celery
  6. 4 eggs
  7. 2 green shallots
  8. ½ bunch coriander
  9. 1-2 chilies
  10. 1 cup your fave greens (beans, asparagus, brocoli, spinach)
  11. 2 rashers bacon
  12. 4 tablespoons coconut oil for fryin
Instructions
  1. I do this in a hot wok, it’s very important to have everything ready before you start cooking as it can all happen very fast!
  2. Dice or simply Blitz up your onion, garlic, carrot, celery into small pieces
  3. Slice the bacon up into thin strips
  4. Blitz the cauliflower in the food processor in batches so that it resembles rice
  5. Slice the shallots, chili and coriander for garnish
  6. Gently beat the eggs together in a small bowl.
  7. Heat up half the oil in your wok (or frying pan)
  8. Pour in the beaten eggs and swirl the wok around with your spatula in the centre to form a quick, fluffy omelette.
  9. Fold up your omlette and slide it onto your chopping board
  10. Now reheat your wok with the remaining oil and fry the bacon until it is changing colour, add the onion mix and stir fry until fragrant and soft
  11. Add the cauliflower and stir well
  12. Season with a big pinch of salt and some fresh cracked pepper (or a splash of soy/tamari)
  13. Once the cauliflower is cooked through, turn off the heat and stir through the greens and chopped up omelette.
  14. Scatter the garnish on top and enjoy.
Notes
  1. Tip: make extra to take for lunch or have again the next night - winning!
Food With a Conscience http://www.foodwithaconscience.com.au/

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