Products Used
Egg Fried Cauliflower Rice
Evening meals are made quick and healthy with our Cauliflower, egg fried rice recipe. Serve with a fresh herb salad on the side and some soy sauce pickled cucumbers. A light and tasty way to help you get your 5 a day.
- 2 people
Ingredients
3 tablespoons olive oil
2 x pouches of Green Isle Cauliflower Rice
2 eggs, beaten
1 onion, finely chopped
1 red pepper, deseeded and chopped into 2 cm pieces
3 garlic cloves, finely chopped
1 inch piece of fresh ginger, finely chopped
1 red chilli, finely chopped
100 grams Green Isle Frozen Garden Peas
2 pak choi, sliced into quarters length ways
2 tablespoons soy sauce
1 teaspoon sesame oil
2 spring onions, sliced
Handful of toasted cashew nuts
Method:
- Add 1 tablespoons of olive oil into a non-stick hot wok or frying pan. Empty contents of 2 x pouches of Green Isle Cauliflower Rice into wok and stir fry on a medium heat for 3-4 minutes. Add a few drops of water to the wok or pan to add moisture if required. Once cooked, remove the rice to a bowl and set aside.
- Add another 1 tablespoon of the oil to the wok and when hot add the beaten eggs, stirring to scramble. Once cooked, scrape out of the wok into the bowl with the cauliflower rice.
- Add the final tablespoon of oil to the wok and fry the onion for 3 – 4 minutes then add the red pepper and fry for a further 3 – 4 minutes. Add the garlic, ginger and chilli and stir fry for a further 1 minute then add the frozen peas, pak choi, soy sauce and sesame oil. Cook for 2 minutes then add the cauliflower rice and egg back into the wok and stir to mix everything together.
- Once everything is hot throughout, serve with the sliced spring onions and cashew nuts on top.
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