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Curtis Stone’s cauliflower fried rice
Curtis Stone’s cauliflower fried rice
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Upgrade your fried rice with cauliflower rice and extra veggies for a healthier twist.
Ingredients:
  • 1/2 medium cauliflower, cored, coarsely chopped (about 480g)
  • 2 extra-large Free Range Eggs
  • 36.80 gm canola oil, divided
  • 20.00 ml sesame oil
  • 100g snow peas, trimmed, thinly sliced lengthways
  • 1 carrot, peeled, thinly sliced
  • 5 spring onions, thinly sliced, white and pale green parts separated from dark green parts
  • 20.00 ml finely grated ginger
  • 2 garlic cloves, crushed
  • 42.00 gm salt-reduced soy sauce
  • 75g cashew
Instructions:
  • Process half of the cauliflower in a food processor until finely chopped. Be careful not to puree it. Transfer to a bowl and repeat with the rest of the cauliflower to make 4 cups of cauliflower rice.
  • Whisk eggs in a bowl using a fork. Heat canola oil in a large non-stick frying pan or wok over high heat. Pour in the eggs and cook for 30 seconds or until nearly set. Stir and break the egg into pieces as you continue cooking until fully cooked. Transfer to a plate and chop.
  • Heat a combination of sesame oil and canola oil in a pan or wok. Add snow peas, carrot, spring onions, ginger, and garlic. Stir-fry for 1½ minutes. Mix in cauliflower rice and soy sauce. Cook, stirring frequently, for 2 minutes until cauliflower is heated through.
  • Take the pan or wok off the heat and gently mix in the egg, the dark green parts of the spring onions, and cashews.

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