Cauliflower Fried Rice

Serves 4

Ingredients

• ½ large head cauliflower

• 2 tbsp vegetable oil

• 1 spring onion, thinly sliced

• 1 cup frozen edamame, thawed

• 2 tbsp low-sodium soy sauce

• 2 tsp chili garlic paste

• 1 piece ginger (5 cm), cut into thin matchsticks

• 1 red capsicum, cut into thin 1 cm pieces

• 4 large eggs

• 1 cup frozen peas, thawed

• Lime wedges, for serving

• 2 tsp honey

Method

1. Cut the cauliflower into florets, discarding the tough inner core and leaves. Working in batches, transfer the cauliflower to a food processor. Pulse until it resembles rice, about 15 seconds. Do not over-process or it will get mushy. Set aside.

2. Heat 1 tbsp oil in a large skillet over medium-high heat. Add capsicum, white parts of the spring onion, and ginger. Cook, stirring, for 2 minutes.

3. Add the cauliflower. Toss to combine and cook, covered (stirring once), for 5 minutes.

4. In a small bowl, whisk together the soy sauce, chili garlic paste, and honey. In a separate bowl, lightly beat the eggs.

5. Push the cauliflower mixture to one side of the skillet. Add the remaining 1 tbsp oil, then the eggs, scrambling until cooked for 2 minutes.

6. Remove the skillet from heat and fold in the eggs, peas, and edamame.

7. Serve topped with thinly sliced green onion and lime wedges.

🌟 Takeaway

This Cauliflower Fried Rice is a light, nutritious twist on a takeout favorite. Packed with vegetables, protein from eggs and edamame, and a hint of spice, it’s a guilt-free comfort dish that’s quick to prepare. Perfect as a standalone meal or a side, it proves that healthy eating can be both delicious and satisfying.