Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Egg-fried cauliflower rice recipe

Egg-fried cauliflower rice recipe

5 ratings

Vibrantly flavoured with spring onion and garlic, this colourful cauliflower rice is a great alternative to your typical Chinese egg-fried rice. What's more, it's healthy, too! See method

Ingredients

  • 1 tbsp sesame oil
  • 100g bunch spring onions, whites and greens separated and finely sliced
  • 4 garlic cloves, thinly sliced
  • 250g jasmine rice, cooked to pack instructions
  • 2 x 330g packs cauliflower couscous
  • 200g frozen peas
  • 3 large eggs
  • 2-3 tbsp reduced-salt soy sauce
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1175kj
    277kcal     14%

  • Fat

    7g 10%

  • Saturates

    2g 8%

  • Sugars

    6g 7%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 45.2g Protein 12.4g Fibre 4.2g

Method

  1. Heat the oil in a frying pan over a low heat. Fry the spring onion whites and garlic for 8 mins or until soft but not coloured. Put the rice, cauliflower couscous and frozen peas into a separate deep wok or frying pan with 2 tbsp water. Fry over a low-medium heat for 5 mins, stirring often until the cauliflower is cooked and the rice heated. Add a little water if necessary.
  2. Crack the eggs into the pan with the spring onion whites and garlic and stir-fry for 1 min over a low-medium heat until the eggs begin to scramble. Stir into the rice with most of the spring onion greens and soy sauce. Fry for 1 min, season and serve topped with the remaining spring onion.

See more Chinese recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.