A takeaway dinner favourite is made a little bit lighter and more wholesome with the substitution of cauliflower ‘rice' instead of white rice. This dish is incredibly speedy to make so is perfect as a midweek meal.
1 onion, diced finely
1 large garlic clove, diced finely
1 heaped teaspoon finely diced ginger
1 carrot, peeled and diced into cubes
½ large cauliflower
½ cup peas
¾ cup roasted cashew nuts
1 tablespoon tamari or soy sauce
1 teaspoon sesame oil
1 spring onion, diced finely
4 free range eggs (one per person)
Coconut oil or ghee for sautéing
To serve: additional spring onion, sesame seeds, dried chilli flakes
Cut cauliflower into large chunks. Place in a food processor and blitz until a rice like texture. You may need to do in two batches depending on the size of your machine.
Place a generous amount of oil in a sauté pan over a medium heat. Add onions, carrot, garlic and ginger. Cook until the onions are transparent. Push to the side of the pan. Add a little more oil and turn the heat up.
Add the cauliflower and allow to sear for a minute without moving. Mix onions, peas and cauliflower together and cook for approximately five minutes until the cauliflower rice is tender. Add the tamari, spring onions and cashew nuts. Toss well.
Remove from the heat. Drizzle with sesame oil and toss well. Set aside while eggs cook.
Heat a good spoonful of oil over medium/high heat in a sauté pan. Carefully break the eggs into the pan and cook until the whites are golden and crispy at the edges and the yolk is cooked to your liking.
To serve: Divide the cauliflower ‘rice’ between four plates. Top each with a fried egg. Garnish with additional spring onions, some sesame seeds and dried chilli flakes as desired.