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Egg Fried cauliflower rice

A quick & healthy midweek meal

15 mins

15 mins

30 mins

Servings 4

  • 2 Eggs, beaten
  • 700g Cauliflower
  • 2tbsp Soy Sauce
  • 1tbsp Sesame Oil
  • 1tbsp Ginger, freshly grated
  • 1/4tsp Black Pepper
  • 2tbsp Vegetable Oil
  • 2 Cloves of Garlic, minced
  • 1 Onion, diced
  • 200g Broccoli Florets, chopped
  • 200g Mushrooms, chopped
  • 80g Frozen Peas
  • 2 Carrots, peeled and chopped
  1. To make the cauliflower rice, chop the cauliflower and pulse it in a food processor until it resembles rice, about 2-3 minutes; set aside.
  2. In a small bowl, whisk together soy sauce, sesame oil, ginger and pepper; set aside.
  3. Heat 1tbsp of vegetable oil in a medium frying pan over low heat. Add the beaten eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
  4. Heat remaining 1tbsp vegetable oil in a wok over medium high heat. Add garlic and onion to the wok, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in the broccoli, mushrooms, peas and carrots, and cook until vegetables are tender, about 3-4 minutes.
  5. Stir in cauliflower, eggs and soy sauce mixture. Cook until heated through and the cauliflower is tender, about 3-4 minutes.
  6. Serve immediately, garnished with sesame seeds, if desired.

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