Olive Magazine
Korean Fried Cauliflower Rice Recipe

Korean fried cauli rice

Published: October 17, 2017 at 4:45 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3

Check out our Korean fried cauliflower rice recipe. This easy vegetarian dish is gluten free and low in calories, a super quick and simple midweek meal

  • Gluten free
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal314
fat16g
saturates3.2g
carbs17.6g
sugars11.2g
fibre7.4g
protein21.1g
salt1.4g
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Make this quick and easy cajun rice dish, then check out our egg fried rice, Thai-style broccoli fried rice and more fried rice recipes.

Ingredients

  • 1 cauliflower, roughly chopped
  • 1 tsp sesame oil
  • 200g pack stir-fry baby vegetables
  • 100g frozen peas
  • 2 tbsp vegetable oil
  • 4 eggs
  • a small bunch coriander, chopped
  • 2 spring onions, finely chopped
  • 1 lime, wedged to serve
  • sriracha, to serve

DRESSING

  • 1 tbsp gochujang
  • 1 tbsp tamari soy sauce
  • 1 tbsp rice wine vinegar
  • 1 clove garlic, crushed
  • 1/2 a thumb-sized piece ginger, grated

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.

Gochujang is a fermented chilli paste from Korea. Tamari is a wheat-free soy sauce – so it’s gluten free.

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