October 15, 2015

Healthy Egg Fried Rice – Made with Cauliflower!

Budget Friendly, Dairy Free, Gluten Free, Grain Free, Mains, Paleo, Recipes

This is such an easy dish, it’s honestly pretty crazy how simple (and quick!) it is.

I’ve been a long fan of egg fried rice, so when I decided I wanted to do a healthy egg fried rice I had the stakes pretty high for myself. It’s such a simple dish that I didn’t want to feel like an idiot for screwing it up!

Anything that gets only 1 pan dirty is my kind of dish.

You should see my kitchen, I’m a super messy cook, which means that it’s constantly looking like it’s been through a battle, which means that a dish that reduces that load is a winner for me!

The cool thing about using cauliflower is that you don’t really need to plan ahead for the rice, since usually you’re meant to use day-old rice for the best results.

You grate, pop in a pan, quickly sauté, and it’s job done.

I also love having mine with a side of kimchi for some extra fermented goodness, but that’s completely up to you!

Healthy Egg Fried Rice - Made with Cauliflower!

Save Print

Author: Teffy Perk

Serves: 2

Ingredients

1 medium cauliflower head
Small knob of ginger, grated
3 spring onions, finely chopped
1 cup (100g) frozen peas, defrosted
2 tablespoons tamari
2-4 eggs
Handful coriander leaves
Handful microgreens (optional)
Handful toasted cashews
Coconut oil, for cooking

Instructions

Wash your cauliflower head and cut off the florets, either keeping the tough stalk for another time or discarding it. Place the florets into a food processor - you might have to do this in batches - and pulse until it resembles rice.
Heat a pan on medium-high heat and add 1 tablespoon of coconut oil and the garlic. After about 30 seconds, add the cauliflower rice, the spring onions, and the peas and cook until the cauliflower is tender, about 3 minutes. Add in the tamari and cook for another minute.
You can now either use the eggs here or fry them at the end. If you’re going to the mixed in option, create an empty crevice in the middle of the cauliflower rice, crack 2 eggs, allow them to fry for a few seconds before mixing everything together with the “rice” until cooked.
If you’re frying the egg separately, remove the cauliflower from the heat, divide into 4 bowls, and wipe the pan clean.
Heat up around 1 tablespoon of coconut oil, crack in your eggs, and fry until the edges are crispy and the whites are cooked through - I like to keep my yolks sunny side up, but that’s a personal preference.
Serve with some more tamari, some toasted cashews, and fresh coriander.