Tuesday, 8 August 2017

Cauliflower Fried Rice

2 cups of riced cauliflower
1/2 cup peas and carrots
A handful chopped red bell peppers
1 small onion (or half of a medium sized one)
4 garlic cloves (minced)
Bouillon cube (Maggi - I used 1/2 of the one pictured)
A dash of curry
Salt and Pepper to taste
1 Tablespoon vegetable oil

Add the oil, onions and garlic to pan and sautee for about a minute. Then add the vegetables and bouillon.

Next, add the riced cauliflower and mix for about 2 minutes.

I wanted that characteristic greenish color of fried rice so I added a dash of curry and cooked for another minute.

Serve hot and enjoy. This is such a brilliant alternative for rice lovers like me ;)

I paired mine with some shrimp coconut curry sauce.

Riced cauliflower can be found in the freezer section but I don't like that option 'cos it gets soggy after it's defrosted. Ricing yours is always better and crunchier.

To make yours, simply wash the cauliflower and break off the florets. Pulse with a food processor and you're good to go. I don't have a food processor so I grated mine instead.

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