Cauli Fried Rice

Cauliflower is one of the richest plant sources of choline, which is important for brain and nervous system function.

Swapping white rice for cauliflower for this dish is an easy way to up your plant intake while increasing intake of dietary fibre! If you’ve not tried cauliflower ‘rice’ before, you might like to split half rice and half cauliflower to see how you like it.

Serves: 4

Prep time: 10min

Cook time: 10min

Total time: 20min

Ingredients

• 1 head of cauliflower, diced

• 1 carrot, diced

• 1½ cup of mixed peas & corn

•  6 shallots, sliced

• 1 knob of ginger, peeled & grated

• 2 eggs

• 1/4 cup cashews, roughly chopped

• 50g of ham or chicken, diced (optional)

• 2 tbsp tamari or soy sauce

• Olive oil

Method

• Pulse cauliflower in a food processor until it resembles rice grains (or chop finely with a knife).

• Heat a little olive oil in a pan, add carrot & ham and cook until ham is browned before removing from pan.

• Add cauliflower, shallots & ginger to the same pan and cook until cauliflower has softened.

• Return ham, carrot, and remaining ingredients (except eggs) and cook for 5 min until warmed through.

• Meanwhile, whisk eggs and cook in a medium frying with a little olive oil until just cooked through. Chop in bite size pieces before mixing through the cauliflower mix.

• Serve immediately.

Tips:

Freezer friendly