Egg-fried cauliflower rice recipe
Vibrantly flavoured with spring onion and garlic, this colourful cauliflower rice is a great alternative to your typical Chinese egg-fried rice. What's more, it's healthy, too!
See method- Serves 6
- 5 mins to prepare and 10 mins to cook
- 277 calories / serving
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 1 tbsp sesame oil
- 100g bunch spring onions, whites and greens separated and finely sliced
- 4 garlic cloves, thinly sliced
- 250g jasmine rice, cooked to pack instructions
- 2 x 330g packs cauliflower couscous
- 200g frozen peas
- 3 large eggs
- 2-3 tbsp reduced-salt soy sauce
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Shop ingredientsEach serving contains
- Energy
- 1175kJ 277.0kcal
- Fat
- 7g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 6g
of the Reference intake
Carbohydrate 45.2gProtein 12.4gFibre 4.2g
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- Heat the oil in a frying pan over a low heat. Fry the spring onion whites and garlic for 8 mins or until soft but not coloured. Put the rice, cauliflower couscous and frozen peas into a separate deep wok or frying pan with 2 tbsp water. Fry over a low-medium heat for 5 mins, stirring often until the cauliflower is cooked and the rice heated. Add a little water if necessary.
- Crack the eggs into the pan with the spring onion whites and garlic and stir-fry for 1 min over a low-medium heat until the eggs begin to scramble. Stir into the rice with most of the spring onion greens and soy sauce. Fry for 1 min, season and serve topped with the remaining spring onion.
- See more Chinese recipes
