Cauliflower Fried Rice
One of my favourite go to meals at the moment.
It is light & refreshing and so quick to make.
Feel free to use whatever veg you have left over, a great way to ensure there’s no food waste (one of my pet peeves)!
Servings: 2
Ingredients
1 tsp Extra Virgin Olive Oil
½ cup Peas
6 Baby Sweet Corn, sliced
½ Small Cauliflower Head, blended into rice consistency
1 cup Frozen Shrimps, defrosted
¼ Red Capsicum, sliced
1 Medium Carrot, julienned
2 Spring Onions, sliced
Salt & Pepper, to taste
1 Free-Range Egg, whisked
Tamari Sauce, drizzled
Method
1. Heat a medium sized wok with oil, on a medium heat.
2. Add peas & sweet corn. Toss for 30 seconds.
3. Add remaining ingredients except egg and toss for a further 4-5 minutes.
4. Meanwhile, in a separate pan pour in egg, allow to cook until firm.
5. Using a spatula slice egg into strips and add to wok upon serving.
6. Drizzle dish with tamari.