Cauliflower Fried Rice

  • 24 Oct - 30 Oct, 2020
  • Mag The Weekly
  • Cookery


· 1 head cauliflower

· 2 tablespoons sesame oil

· 1 onion

· ½ cup peas

· ½ cup carrots

· 2 eggs

· ½ teaspoon salt

· ½ teaspoon pepper

· ½ teaspoon garlic powder

· 3 tablespoons soy sauce

· Sliced scallions for servings


Remove the cauliflower core and then cut into florets. Place half the cauliflower in a food processor, and pulse. Repeat for the other half. Heat the sesame oil in a wok over medium high heat. Place the onions, carrots and peas in the wok and cook until soften. Move the vegetables to one side of the wok and pour the whisked eggs. Scramble the eggs until they are set, and then combine them with the vegetables. Add the cauliflower on top of the vegetables, season with salt, pepper, garlic powder and soy sauce and continue to cook over medium heat, stirring frequently, until the cauliflower is lightly browned. Sprinkle with fresh sliced scallions and serve.