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Cauliflower Fried Rice ( Recipes )

Dietitian's Recipe of the week!


Ingredients (serves 4):

  • 1 1/2 (about 1kg) cauliflower heads, separated into florets
  • 4 slices bacon or ham, diced
  • 4 eggs, whisked
  • 2 tablespoons coconut oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 200g shelled and deveined small raw prawns
  • 100 g mushrooms, sliced
  • 2.5cm piece of ginger, finely grated
  • 100g Brussels sprouts
  • 2 tablespoons salt reduced soy sauce
  • 1 large handful of bean sprouts
  • 2 spring onions, finely sliced
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons chopped flat-leaf parsley leaves
  • 1 tablespoon chopped mint leaves
cauliflower-fried-rice-2014

Directions:

  1. Pulse the cauliflower in a food processor until it resembles rice.
  2. In a large frying pan or wok, fry the bacon over high heat until crispy. Remove and set aside.
  3. Heat the coconut oil in the pan over high heat, add the onion and garlic and cook for a few minutes, or until softened. Stir in the prawns, mushrooms and ginger and cook for another few minutes. Add the Brussels sprouts and cook for 1 minute. Add the cauliflower and cook for 2–3 minutes, or until tender. Add bacon, egg, soy sauce, sprouts, spring onion, herbs and some salt and pepper and cook for 2 minutes, or until everything is heated through and well combined.

Adapted from: www.aww.com.au/food/recipes/2014/2/pete-evans-cauliflower-fried-rice

 

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