Cauliflower Fried Rice
Cauliflower pulsed into rice-sized pieces and stir-fried with snow peas, carrot, ginger, garlic and soy, finished with scrambled egg and roasted cashews. A low-carb take on fried rice.
Directions
Chop the cauliflower finely, but don’t worry too much if there’s some larger pieces. Transfer to a bowl. Repeat with the remaining cauliflower (you’ll need 4 cups of cauliflower rice).
Using a fork, whisk eggs in a bowl. Heat a large non-stick frying pan or wok over high heat. Add 1 tbs canola oil and egg. Cook for 30 secs or until almost set. Continue cooking, turning the egg and breaking into pieces, until cooked through. Transfer to a plate. Chop.
Add sesame oil and remaining canola oil to the pan or wok. Add the snow peas, carrot, white and pale green parts of the spring onions, ginger and garlic. Stir-fry for 1½ mins. Stir in the cauliflower rice and soy sauce. Cook, stirring often, for 2 mins or until cauliflower is heated through.
Remove the pan or wok from heat and fold in the egg, dark green parts of the spring onions and cashews.