Cauliflower Fried Rice
- 700 g frozen Emborg Cauliflower Rice
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Ginger
- 1/4 tsp White Pepper
- 5 dl frozen Emborg Mixed Vegetables
- 1/2 tsp Sesame Seeds
- 1 tbsp Ginger grated
- 2 tbsp Vegetable Oil divided
- 2 large Eggs beaten
- 2 Cloves Garlic minced
- 1 Onion diced
- 2 Green Onions thinly sliced
In the mood for a delicious fried rice? Try this recipe where the rice has been substituted with cauliflower for an incredible texture, taste and nutritional value.
In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper and set aside.
Heat 1 tbsp vegetable oil in a pan over low heat. Add eggs and cook for about 2–3 minutes per side, flipping only once. Let cool before dicing into small pieces and set aside.
Heat remaining 1 tbsp vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook for about 3–4 minutes, stirring often. Stir in Emborg Mixed Vegetables, and cook for about 3 minutes, stirring constantly, until the vegetables are tender.
Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook for about 2 minutes, until heated through and the cauliflower is tender.
Serve immediately, garnished with sesame seeds and soy sauce for the ultimate healthy fried rice.