Fried Cauliflower Rice: A Guilt-Free Twist on a Classic
Inspired by Malaysian Chinese-style fried rice, this dish results in a healthy and satisfying meal that’s low in carbs and rich in flavor.
Ingredients
- 1kg cauliflower, cut into florets
- 2 large eggs, beaten
- 2 stalks spring onions, diced
- 2 cloves garlic, minced
- 5cm ginger, peeled and grated
- 1 carrot, grated
- 400g fresh prawns, peeled
- 2 kaffir limes, sliced into wedges
- 75g green peas
- 1 teaspoon salt
- 3 tablespoons soy sauce (or to taste)
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon white pepper
- 2 tablespoons olive or sunflower oil
- 1 tablespoon water
- For garnishing:
- 1 stalk coriander, sliced thinly
- 1 fresh red chilli, deseeded and sliced
- 1 tablespoon fried shallot
- 1 tablespoon toasted black sesame seeds
- 2 tablespoons chilli flakes
Method
- Pulse the cauliflower florets in a food processor until it resembles coarse grains.
- In a bowl, mix the eggs with a tablespoon of water and a pinch of salt and pepper. Whisk lightly until it is frothy.
- Heat one tablespoon of oil in a pan on medium-high heat. Pour in the egg mixture and coat the pan evenly. Cook for 2 minutes.
- Flip the egg over and cook the other side for another minute.
- Turn off the heat, place the omelette on a flat plate and slice into ribbons. Set aside.
- Heat a tablespoon of cooking oil in a pan on medium-high heat. Sauté the garlic and ginger until fragrant.
- Add the prawns and fry for 5-6 minutes.
- Add the cauliflower rice and stir-fry for about 4 minutes.
- Add the snow peas and grated carrot. Mix well.
- Add the sesame oil, soy sauce, vinegar, salt and pepper to taste, and chili flakes. Stir-fry for 2 minutes and remove from heat.
- Garnish with the egg ribbons, sliced chilies, fried shallots, coriander, spring onions, sesame seeds and lime. Serve and enjoy!
Tip: Prepare the cauliflower rice just before you cook everything else, as keeping it in the fridge might turn it soggy.
About Butterkicap
This article first appeared in butterkicap.com, a food and culture platform and community that enables anyone to experience Malaysia through stories of people, food, and places.
FAQs
- Q: Can I use different types of seafood instead of prawns?
A: Yes, you can use other types of seafood such as shrimp, scallops, or mussels. - Q: Can I add other vegetables to the dish?
A: Yes, you can add other vegetables such as bell peppers, mushrooms, or baby corn to the dish. - Q: Can I use different seasonings instead of soy sauce and rice vinegar?
A: Yes, you can use other seasonings such as oyster sauce, soy sauce, or fish sauce instead of soy sauce, and rice vinegar or apple cider vinegar instead of rice vinegar.