Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 10.48 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1 large cauliflower, chopped into florets
- 2tablespoons sesame oil, divided
- 300grams stir-fry vegetables
- 4 spring onions, sliced, green tops reserved
- 4 eggs
- 5centimeters ginger, peeled and grated
- 2 cloves garlic, crushed
- 1tablespoons gochujang paste
- 2tablespoons soy sauce, reduced salt
Description
Korean fried rice gets a makeover with cauliflower without sacrificing any flavour.
Method
Step 1 of 5
Place the cauliflower in a food processor and pulse until it resembles rice.
Step 2 of 5
Heat the half of the oil in a wok on high heat and stir fry the cauliflower rice for 7-8 minutes until lightly browned. Add the mixed vegetables and spring onion and cook for 3 minutes.
Step 3 of 5
Whisk the gochujang paste, soy sauce, garlic and ginger together and tip into the wok. Cook for 2 minutes, stirring well to coat all the rice and vegetables.
Step 4 of 5
Heat the remaining oil in a separate pan and fry the eggs until just cooked, with the yolks still runny.
Step 5 of 5
Divide the rice between 4 bowls, top each with a fried egg and chopped spring onion tops. Serve with sriracha and lime wedges, if desired.
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