Recipes
Recipe Search
Cauliflower Fried Rice
77 people liked
4
Serves
0
Serves of Fruit
(Per Serve)
2.5
Serves of Vegetables
(Per Serve)
Save
Share
Email
Print
INGREDIENTS:
- 2 tablespoons oil
- 2 eggs, lightly beaten
- 4 rashers bacon, chopped
- 1 onion, diced
- 1 clove garlic, crushed
- 500g frozen cauliflower veggie rice
- 1 cup frozen carrots, peas and corn
- 1.5 tablespoons light soy sauce
- Spring onion curls, for garnish
METHOD:
- Heat half the oil in a non stick wok over medium heat. Pour in eggs, swirl over the base to form a thin omelette and cook until just set. Remove from wok and set aside.
- Increase heat to medium-high add remaining oil, sauté bacon and onion for 4-5 minutes or until lightly browned. Add garlic and continue to cook for a further minute. Add frozen veggie rice and frozen vegetables, stir fry for 6 minutes until softened. Remove from heat and stir through light soy sauce.
- Roll up omelette and thinly slice. Serve cauliflower fried rice topped with egg. Garnish with spring onion and serve.
RECIPE NOTES:
Swap frozen vegetables for fresh options you have in the fridge.
NUTRITION: Per Serving
940kJ
kJ
13.7g
Fat
2g
Sat. Fat
9g
Carbs
6g
Sugars
5.4g
Fibre
14g
Protein
1092mg
Sodium
NUTRITION: Per 100 grams
321kJ
kJ
4.7g
Fat
0.7g
Sat. Fat
3g
Carbs
2.1g
Sugars
1.8g
Fibre
4.8g
Protein
373mg
Sodium
