Fried rice is one of those dishes that you can easily adjust to suit your taste. You can add in an array of vegetables, herbs, and spices. You can have it vegetarian, or add chicken, prawns, pork, or other proteins if you feel like it. I think it’s delicious as a dinner and leftovers are great for kids lunches. I actually like cauliflower fried rice better than the actual rice version. Yes, its that good!
What You Need
½ large cauliflower head or 1 whole small head
1 onion, finely chopped
2 garlic cloves, finely chopped
A thumb size piece of ginger, finely chopped
200g green beans, sliced
½ large red capsicum/pepper, sliced
1 large handful of bean sprouts
2 spring onions, finely sliced
2 tablespoons of herbs of your choice (I used parsley and thyme)
4 eggs, beaten
2 tablespoons coconut oil
1-2 tablespoons coconut aminos
Sea salt and freshly ground black pepper
What To Do:
- Pop the cauliflower florets in a food processor and pulse until your cauliflower resembles rice. I used my Vitamix and did the cauliflower in four portions so it wouldn’t jam the blades.
- Heat the coconut oil In a large frying pan, on a high heat.
- Add onion and garlic and cook for 1-2 minutes until softened.
- Add in the cauliflower, ginger, beans, and red pepper and cook for about 2-3 minutes, until tender.
- Add the eggs, spring onions, sprouts, coconut aminos, herbs, salt, and pepper, and cook until everything is heated through and well combined. You could add some cooked pork, chicken or other protein at this point too.
- Serve into bowls and garnish with a few extra bean sprouts and a grind of salt and freshly ground black pepper.