Korean fried cauli rice

Name: Korean fried cauli rice
Total time: 25 min
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; 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

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Total: 25 minutes

Servings: 3

Cost: $18.53 /serving

Author : Amanda James

cauliflower gochujang sesame

Instructions

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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.

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