• 250g brown rice, cooked
• ½ cup slivered almonds, toasted
• ½ cauliflower, grated (3 cups)
• 1 cup green beans, sliced (sub snow peas)
• ½ cup carrots, diced
• 2 organic eggs, beaten
• 2 cloves garlic, minced
• 3 spring onion, sliced (sub 2 large shallots: 1 red onion: ½ cup leek)
• Organic tamari or soy sauce to taste
• Oil of choice for frying
• Sea salt to taste
Optional: 200g diced fried bacon
A quick and easy Cauliflower Fried Rice Recipe by none other than Sarah Wilson of I Quit Sugar fame, which we’ve adapted for seasonal eating vegos. For an omnivorous version, feel free to add fried diced bacon (200g) into the mix at the end.
- Put the rice on to cook. Grate the cauliflower using the larger size on a cheese grater. Then wrap in paper towel to absorb any excess moisture.
- In a frying pan, evenly spread the slivered almonds and toast on med-to-high heat for a couple minutes until fragrant and a little brown. Then set aside.
- With a little oil of your choosing, fry the beaten eggs as a flat omelette. I used sesame oil this time, as I enjoy the aroma. But coconut oil, grapeseed or olive oil would all be just as tasty.
- Then with a pair of scissors or a sharp knife, cut the omelette into strips. I like cutting them again into cubes, but it’s all a matter of preference. Set aside.
- In the same frying pan, add a little oil if it’s needed and fry the garlic, beans and carrots. Add a good sprinkle of water to avoid burning. After a couple minutes stir-frying, throw in the cauliflower, cooked rice and onion, stir-fry briefly before adding a generous dash of tamari or soy sauce.
- Cook just a little bit longer to evaporate any excess moisture, and then add a sprinkle of good quality sea salt to taste. Turn the heat off and stir in the egg and almonds.
- Make sure you serve your Vegetarian Cauliflower Fried Rice nice and warm in a big bowl!
Hints and Tips
If you can't get your hands on spring onion, this recipe works well with any member of the onion family - red or brown onion, leek, shallots etc. Depending on which substitute you choose you may have to dice smaller or fry a little longer to soften the pieces a bit more. Use your onion cooking judgement :)