An alternative to your typical take-away fried rice, this uses cauliflower instead, with a protein hit coming from the edamame and the eggs. Make in advance and take for work lunches!<\/p>\n\n\n
Prep onion, garlic, ginger and cauliflower.<\/span><\/div><\/li><\/ul><\/div>
Cook eggs<\/h4>
In a bowl, whisk together eggs and first measure of soy sauce.<\/span><\/div><\/li>
Heat first measure of sesame oil a non-stick fry-pan on medium heat. Add eggs to pan and tilt to evenly distribute. <\/span><\/div><\/li>
Cook for 1-2 minutes, until set as an omelette. Flip and cook a further 30 seconds. <\/span><\/div><\/li>
Remove from pan, cut into strips and set aside. Cover to keep warm. <\/span><\/div><\/li><\/ul><\/div>
Cook fried 'rice'<\/h4>
Return pan to heat with second measure of sesame oil.<\/span><\/div><\/li>
Add onion, garlic and ginger and cook for about 1 minute, until fragrant.<\/span><\/div><\/li>
Add edamame and cook for 2-3 minutes, until softening.<\/span><\/div><\/li>
Add cauliflower, soy sauce, honey, chilli flakes, salt and vinegar to pan and cook a further 4-5 minutes, until combined and rice is starting to crisp up. <\/span><\/div><\/li><\/ul><\/div>
To finish<\/h4>
Add egg and cashews to pan and fold to combine. Remove from heat. Prep coriander. <\/span><\/div><\/li>
Serve fried \u2018rice\u2019 and eggs topped with coriander.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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Notes<\/h3>
Energy 969 kJ | 232 kCal | Carbohydrates 14.3 g | Protein 17.8 g | Fat 11.4 g<\/span><\/div><\/div>\n \n