Korean fried cauli rice
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Skip to ingredients
- 1 cauliflowerroughly chopped
- 1 tsp sesame oil
- 200g pack stir-fry baby vegetables
- 100g frozen peas
- 2 tbsp vegetable oil
- 4 eggs
- a small bunch corianderchopped
- 2 spring onionsfinely chopped
- 1 limewedged to serve
- srirachato serve
DRESSING
- 1 tbsp gochujang
- 1 tbsp tamari soy sauce
- 1 tbsp rice wine vinegar
- 1 clove garliccrushed
- 1/2 a thumb-sized piece gingergrated
Nutrition: per serving
- kcal314low
- fat16g
- saturates3.2g
- carbs17.6g
- sugars11.2g
- fibre7.4g
- protein21.1g
- salt1.4g
Method
step 1
Put the cauliflower into the bowl of a food processor and pulse until it resembles grains of rice.
step 2
Heat a large frying pan or wok over a medium heat and tip in the cauliflower, sesame oil and a pinch of salt. Fry for 10 minutes, stirring regularly, until lightly browned. Add the baby veg and fry for 3-4 minutes.
step 3
In a bowl, whisk together the dressing ingredients and tip into the frying pan, along with the peas. Fry for 2 minutes then keep warm.
step 4
Heat the vegetable oil in a separate frying pan and fry the eggs to your liking.
step 5
Serve the cauliflower rice sprinkled with coriander and spring onions, with an egg on top, lime wedges for squeezing and sriracha for drizzling, if you like.
