Egg Fried Cauli-Rice
Nathalie / 25 September 2019
All my rice dishes replace half the rice with cauliflower rice as I want to increase the vegetables and decrease the unwanted carbs. This dish is packed full of veg and containes egg and cashews for a protein punch. You could easily eat this as a main dish but I normally serve it as a side dish with either tofu or chicken sweet and sour.
1-2 free range eggs
75g brown rice/white rice
1 cup of grated caulflower rice
Handful each of; broccoli florets, frozen peas, cubed courgette (around half), 4-5 baby corns cut into 2cm peices, mangetout
2-3 tbsp cashews
Himalayan salt and pepper to season
Start by heating a little live oil over a medium heat to prepare the egg. I use a tiny pan for this. Beat the eggs and season well. Once the pan is hot, turn it right down to a low heat. Add the egg to make an omlette. Flip it if needed half way through to cook on both side. Set aside to cool once ready.
In the meantime, boil the rice as needed. Brown rice will need much longer. The cauliflower rice can be steamed above the pan in one tray and the vegetables in another. The vegetables will need around 10 minutes, as will the rice.
In the meatime, cut the egg into strips with scissors to make flat ribbons and again to make strips around 3 cm long.
Once the rice, vegetables and eggs are prepared, heat a frying pan with a little oil to a moderat temperature and add all the ingredients along with the tamari and seasoning. Cook for a few mintues to heat the dish for serving. Before serving add the cashews.