Fried cauliflower 'rice' w/ crispy fried eggs

I've got a real thing for fried rice. For me it means Friday-night-on-the-couch-watching-a-movie. It's one of my favourite end of the week meals. Swapping out the regular rice for cauliflower rice means this dish feels like total comfort food but will leave you feeling awesome (not in food-coma land).

I wrote this recipe for Dish Magazine. You can find lots of my other recipes for them HERE.

If you wanted to get fancy, you could add in some yummy extra bits to improve on my basic recipe.

• Finely sliced kale or spinach (add in the last 5 minutes of cooking)

• Small cubes of tamari-marinated tofu or tempeh (cook with the onions and garlic)

• Finely chopped free-range bacon (cook with the onions and garlic)

• Replace the cashew nuts with toasted pumpkin seeds

• Stir through some roughly chopped kimchi just before serving

Cauliflower fried "rice" with crispy fried eggs

Serves 4

1 onion - finely diced

1 large garlic clove finely diced.

1 heaped teaspoon finely diced ginger

1 carrot - peeled and diced into cubes

1/2 large cauliflower

1/2 cup peas

3/4 cup roasted cashew nuts

1 tablespoon tamari or soy sauce

1 teaspoon toasted sesame oil

1 spring onion - finely sliced

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 and cauliflower together (and throw in the peas). Cook for approximately five minutes until the cauliflower rice is tender. Add the tamari, spring  onions and cashew nuts. Toss well.

Take off 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.