Cauliflower Fried Rice
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Australian
Cauliflower Fried Rice
Description
This Cauliflower Fried Rice begins by processing cauliflower into small rice-like pieces, which provide a vegetable-rich alternative to grain rice. Kale is added for color and nutrition. The dish starts with aromatics: fresh ginger, turmeric, and coriander root stir-fried in coconut oil release distinctive flavors that form the base of the dish.
Cauliflower and kale are quickly cooked until hot and fragrant, then deglazed with coconut water or regular water to keep the mixture moist. Beaten eggs are incorporated while cooking to add richness and a traditional fried rice texture. Fresh herbs including spring onions, coriander, parsley, and mint contribute brightness and complexity.
Finishing touches include tamari soy sauce and mirin for savory depth and balance. Chopped tamari-flavored almonds provide a pleasant crunch and nutty element. A squeeze of lime adds acidity that lifts the dish. Cauliflower Fried Rice can be served alone or accompanied by sides such as kimchi or steamed white fish.
Ingredients
- 1 cauliflower large piece, finely chopped or grated
- 6 pieces kale leaves finely shredded
- 1 tablespoon coconut oil organic, cold pressed
- 2 tablespoons ginger fresh
- 2 tablespoons Turmeric freshly grated or 1 generous teaspoon of dry
- 2 bunch Coriander stem and leaves chopped separately
- 1 plash coconut water use normal water if coconut water is not available
- 1 lime
- 6 spring onions trimmed and finely chopped
- 1 bunch parsley chopped
- 1 bunch mint chopped, leaves
- 2 almonds roasted, roughly chopped, tamari flavored
- 1 tablespoon tamari soy sauce
- 1 tablespoon mirin
- 2 egg organic, if available
- 1 green chili sliced
Instructions
- Chop the cauliflower into small pieces and place into a food processor.
- Process until it looks like white rice. If you don’t have a food processor, you can also do this on a hand grater.
- Heat the coconut in a pan over a medium to high heat.
- Add ginger, turmeric and coriander root then stir fry for a few seconds until aromatics are released.
- Add the cauliflower and kale and stir fry for a few minutes until hot and fragrant.
- Deglaze the pan and add a splash of coconut water or water to the pan.
- Add 2 beaten organic eggs and mix through.
- Add spring onion, coriander, parsley, mint, tamari and mirin.
- Fold through tamari almonds and pumpkin seeds.
- Squeeze over a little lime.
- Serve alone or with a side of kimchi, or steamed white fish.
Notes and inspiration:
- Enjoy cold as a portable take to work salad the next day.
Notes
User Reviews
Overall Rating
4.9
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