Cauliflower Fried Rice

  • 4 – 6
  • –
  • 30 minutes
  • 10 minutes

Here is a play on the ever-popular fried rice. Instead of using bland, non-nutritional white rice, I’ve replaced it with nutrient-rich, flavoursome and healthy cauliflower and added all your favourite ingredients: tamari, egg, green veg, herbs, ginger and garlic.

Course: Main
Recipe contains: Shellfish, Egg

  • 1 head of cauliflower, (about 1kg /2 lb. 3¼ oz.) separated into florets
  • 4 slices of bacon or ham, diced
  • 4 free-range organic eggs, whisked
  • 2 tablespoons coconut oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 200 g (7 oz.) small raw prawns, shelled and deveined
  • 100 g (3½ oz.) shiitake or oyster mushrooms, sliced
  • 2.5 cm piece of ginger, finely grated
  • 100 g (3½ oz.) okra, sliced
  • 100 g (3½ oz.) brussels sprouts, sliced
  • 2 tablespoons tamari
  • 50 g (1¾ oz.) bean sprouts
  • 2 spring onions, finely sliced
  • 2 tablespoons chopped coriander (cilantro)
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped mint
  • sea salt and freshly ground white pepper
  • 1 – 2 long red chillies, sliced
  • cultured kimchi, to serve
  • fish sauce, to serve
Second Tab Content
About a decade ago, molecular gastronomy took the culinary world by storm. We saw chefs changing the composition of food and playing with our senses in the same way a magician challenges our beliefs about what is possible. One dish that gained notoriety was cauliflower couscous – great for anyone wishing to avoid grains and wheat. Isn’t it great that, unlike magicians, chefs are happy to share their secrets?
1

Pulse the cauliflower in a food processor until it resembles grains of rice.
In a large frying pan or wok, fry the bacon over high heat until crispy. Remove and set aside.

2

Pour the eggs into the pan and tilt the pan so that the egg covers the base.
Cook for a few minutes, or until the egg is set. Remove, slice into thin strips and set aside.

3

Heat the coconut oil in the pan over high heat, add the onion and garlic and cook for a few minutes, or until softened. Stir in the prawns, mushrooms and ginger and cook for another few minutes. Add the okra and brussels sprouts and cook for 1 minute. Add the cauliflower and cook for 2–3 minutes, or until tender. Add the bacon, egg, tamari, sprouts, spring onion, herbs, chilli and some salt and pepper and cook for 2 minutes, or until everything is heated through and well combined.

To serve

1

Serve with kimchi, and a splash of fish sauce.

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