Sat, 6 January 2018
Cauliflower rice is proving to be a popular replacement to regular rice due to being low in calories and filled with health benefits. Cauliflower is rich in vitamins and minerals.
It's also filled with anti-cancerous and anti-inflammatory properties.
Ingredients:
1 medium sized head of cauliflower, green stems removed and grated or shredded into rice
Rapeseed oil, for frying
4 cloves of garlic, peeled and thinly sliced
Thumb size piece of ginger, peeled and grated
1 medium carrot, peeled and cut into small cubes
Handful of shredded purple cabbage
Few handfuls of frozen peas or edamame
Spring onion, finely diced
2 tablespoons of Japanese soy sauce
Sesame oil, to season
To garnish:
2 fried eggs
Handful of seaweed (wakame, nori or dillisk)
Pickled cucumber
Shichimi togarashi (Japanese seven spice) or chilli flakes
Instructions:
1. In a non-stick frying pan heat a generous amount of rapeseed oil over a medium to high heat and add the ginger, garlic, carrots and cabbage. Fry for a few minutes.
2. Toss in the cauliflower rice and peas to the infused oil and mix well.
3. Drizzle the soy sauce and sesame oil over the ingredients and mix well again.
4. Finally add the spring onion and take off the heat.
5. In a separate pan fry an egg.
6. Serve the fried rice in a bowl topped with a fried egg and garnished with seaweed, pickled cucumber and shichimi togarashi.
