I often make this recipe because it’s simple, inexpensive, a good way to fill your belly, versatile because you can choose what ingredients you want to add, and it’s also a great dish to put in a food flask if you do outdoor work, or you’re going on a road trip.
The fact that I use cauliflower instead of rice means the carbohydrates are way lower, and great if you are on special diets where you are diabetic etc.
The cauliflower instead of rice gives a similar texture to rice, the flavour is a gentle cauliflower (due to the fried rice sauces you don’t taste it that much) and it performs just as rice would when frying in a wok!
This is a really easy and quick recipe. The main ingredient is cauliflower, and you can more or less be as creative as you wish by adding other ingredients of your choice, such as left over chicken, or extra vegetables if you don’t want meat.
2 Eggs, lightly beaten
1 spring onion / scallions chopped
Handful of fresh coriander / cilantro chopped
1 cup or 200 g of bacon /ham bite size
1 cup or 200 g frozen peas
1 Tablespoon Vegetable oil
1 to 1 1/2 tablespoons light soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sugar
2 teaspoons sesame oil
Stir the above ingredients together in a bowl.
1 Tablespoon Chinese rice wine (keep separate from rest of ingredients)
1. First off is to magically turn your cauliflower into rice! This takes approximately 5 – 10 minutes if you have a processor with a grater in it, otherwise you can do it by hand. Click on the video below to see how to make cauliflower rice. It’s a short video you can watch.
Please note : DO NOT ADD WATER when you microwave the cauliflower. It will go slushy!
2. If you’ve followed any of our recipes before then you know what comes next……Get all your ingredients ready whilst you’re waiting for the cauliflower to cook.- in the microwave.
3. Wash,chop,shred whatever ingredients you have chosen and have them all laid out as in the photo ready for wok time.
4. Add 1 tablespoon of vegetable oil to your wok. Allow to heat then add the beaten egg. Please note I have not added salt or pepper as the sauce contains seasonings.
5. Let the egg spread in the wok and when it is starting to set, turn over, like an omelette, and cook the other side. Try not to let it go brown. if it s too hot, turn the heat down.
6. When it is nearly set, use your spatula and slice the egg into bite sized pieces. See photos.
7. Scoop out the egg pieces and return them to the bowl you used to beat the eggs in. They will be added back at the end.
8. Using the same wok from the egg (no need to wash it) on a medium heat, add ham / bacon bits. Fry until the meat is cooked.
9. Add any other ingredients you have chosen, such as ham, bacon, chopped chicken, peas, corn etc.
10. Loosen the cauliflower in the bowl. It should be light and fluffy.
11. Add the cauliflower to your wok and mix in well. I find it easiest to use chopsticks in one hand and a spatula in the other to toss and stir the ingredients, but if you’re not an expert yet with the chopsticks, two spatulas also works well!
12. Once the cauliflower is fully combined, turn the heat right up on your wok, add the peas & eggs, stirring all the ingredients to combine well.
13. Add the sauce, EXCEPT for the Chinese Rice Wine, and stir like crazy so the bottom doesn’t burn!
14. Add the Chinese rice wine (at this point take note of the smell when you add the wine, tell me if you liked it!).
Add the spring onions, cilantro and do one more stir crazy.
15. Switch off the wok and smile. It’s all over and you can now taste your very own fried rice!