Cauliflower Fried Rice

Why you'll love this recipe

This tastes remarkably like the real thing. The key is properly cooking the cauliflower so it doesn't get mushy. High heat and quick cooking are essential.

Ingredients

• 1 large head cauliflower, riced (or 400g pre-riced)
• 3 eggs, beaten
• 150g cooked chicken, diced
• 100g frozen peas and carrots
• 4 spring onions, sliced
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• White pepper to taste

Instructions

1. Rice the cauliflower: Pulse cauliflower florets in food processor until rice-sized. Don't over-process.

2. Cook eggs: Heat 1 tablespoon oil in wok over high heat. Scramble eggs until just set. Remove and set aside.

3. Cook vegetables: Add remaining oil. Stir-fry garlic, peas, and carrots for 2 minutes.

4. Add cauliflower: Add riced cauliflower. Spread in thin layer and let sit 30 seconds before stirring. Repeat for 3-4 minutes until cauliflower is slightly golden.

5. Combine: Add chicken, scrambled eggs, soy sauce, and sesame oil. Toss everything together.

6. Finish: Add spring onions and white pepper. Toss and serve immediately.

Tips for success

• High heat: Essential for the slightly charred "wok hei" flavour.
• Don't stir constantly: Let cauliflower sit to get some colour.
• Dry cauliflower: Press out excess moisture before cooking.

Variations

• Shrimp: Use prawns instead of chicken.
• Pork: Add char siu pork or bacon.
• Vegetarian: Omit chicken, add tofu and extra vegetables.

Storage

Refrigerate up to 4 days. Reheat in wok or microwave.