Cauliflower fried rice
Feb 21, 2014 7:12am- 25 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
- 1 1/2 cauliflower heads (about 1kg), separated into florets
- 4 slices bacon or ham, diced
- 2 tablespoon coconut oil
- 1 onion, finely chopped
- 2 clove garlic, finely chopped
- 200 gram small raw prawns, shelled and deveined
- 100 gram shiitake or oyster mushrooms, sliced
- 2.5 centimetre piece of ginger, finely grated
- 100 gram okra, sliced
- 100 gram brussels sprouts
- 4 eggs, whisked
- 2 tablespoon tamari
- 1 handful of bean sprouts
- 2 spring onions, finely sliced
- 2 tablespoon chopped coriander leaves
- 2 tablespoon chopped flat-leaf parsley leaves
- 1 tablespoon chopped mint leaves
Method
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1Pulse the cauliflower in a food processor until it resembles rice.
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2In a large frying pan or wok, fry the bacon over high heat until crispy. Remove and set aside.
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3Heat the coconut oil in the pan over high heat, add the onion and garlic and cook for a few minutes, or until softened. Stir in the prawns, mushrooms and ginger and cook for another few minutes.
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4Add the okra and brussels sprouts and cook for 1 minute. Add the cauliflower and cook for 2–3 minutes, or until tender. Add bacon, egg, tamari, sprouts, spring onion, herbs and some salt and pepper and cook for 2 minutes, or until everything is heated through and well combined.
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5Serve with a splash of fish sauce and kimchi (Korean fermented cabbage), if desired.
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