Traditional Asian Cauliflower Rice with Eggs
Easy
Fairly cheap
Traditional Asian Cauliflower Rice with Eggs featuring Onion, Garlic clove, Ginger, Carrots. 385 kcal per serving.
Prep
15m
Cook
20m
| Category: | Main Course |
| Seasons |
Ingredients
Ingredients
| 1 Onion |
| 1 Garlic clove |
| 15 g Ginger |
| 2 Carrots |
| 450 g Cauliflower |
| 120 g Peas |
| 180 g Cashew nuts |
| 60 ml Soy sauce or tamari |
| 15 ml Sesame oil |
| 2 Spring onion |
| 4 Eggs |
| 30 g Coconut oil or ghee |
Traditional Asian Cauliflower Rice with Eggs Directions
- Cut the cauliflower into large pieces and pulse in a food processor until a rice-like texture is achieved. Depending on your machine size, you may need to do it in two batches.
- Take a wok and add oil. Let it heat up.
- Add the onions, carrots, garlic, and ginger.
- Cook, stirring occasionally, until the onions are translucent.
- Add all other vegetables and let them cook for about 5 minutes or until the cauliflower rice is soft.
- Combine the tamari, spring onions, and cashew nuts. Sauté for three minutes.
- Remove from heat.
- In a wok, heat a large tablespoon of oil over medium heat. Carefully break the eggs into the pan and cook until the whites are golden and crisp around the edges and the yolk is cooked.
- Divide the cauliflower 'rice' into four dishes to serve. Place a fried egg on top of each one.
- Garnish with more spring onions.
Nutrition facts
Per Serving
| Kilocalorie: | 385 kcal |
| Fibers: | 8 g |
| Carbs: | 28 g |
| Fat: | 26 g |
| Proteins: | 14 g |
