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Back To Recipes

Cauliflower Egg Fried Rice

  • Preparation Time:
    5
  • Cooking Time:
    10
  • Serves:
    2
  • Calories Per Serving:
    300 Kcal

Ingredients

  • 1/2 head cauliflower, cut into florets
  • 1 tablespoons neutral oil (such as vegetable, coconut or peanut)
  • 2 spring onions thinly sliced
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh ginger
  • 1 carrots, peeled and diced
  • 1 celery stalks, diced
  • 1 red bell pepper, diced
  • 1/2 cup frozen peas
  • 1 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoons Sriracha, or more to taste
  • GARNISHES
  • 1 tablespoon coconut oil
  • 2 eggs
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons thinly sliced scallions
  • 2 teaspoons sesame seeds

Method

  1. MAKE THE FRIED RICE: In the bowl of a food processor, pulse the cauliflower until the mixture resembles rice, 2 to 3 minutes. Set aside.
  2. In a large skillet, heat the oil over medium heat. Add the scal-lions, garlic and ginger, and stir-fry until fragrant, about 1 minute.
  3. Add the carrots, celery and red bell pepper, and stir-fry until the vegetables are tender, 9 to 11 minutes.
  4. Add the cauliflower rice and stir-fry until it begins to turn gold-en, 3 to 5 minutes more. Stir in the frozen peas and toss well to combine.
  5. Add the rice vinegar, soy sauce and Sriracha, and toss to combine. Set aside.
  6. MAKE THE GARNISHES: In a medium skillet, heat the oil over medi-um-high heat. Crack the eggs directly into the pan and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Season each with salt and pepper.
  7. To serve, divide the cauliflower rice among four plates and top each with a fried egg. Garnish each plate with 1 tablespoon cilantro, 1 tablespoon scallions and 1 teaspoon sesame seeds. Serve immediately.
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