Egg Fried (Cauliflower) Rice



INGREDIENTS:

Rice:

  • 1 head of cauliflower

Eggy Ribbons:

  • A little oil
  • 4 eggs, seasoned and beaten well

Flavourings:

  • 2 tablespoons oil
  • 1 red & 1 green pepper, diced
  • 2 carrots, peeled into ribbons with a potato peeler
  • 4 spring onions, finely sliced
  • 1/2 a jar of sundried tomatoes, chopped
  • Good pinch of dried chilli flakes
  • Fresh coriander to serve

INSTRUCTIONS:

Rice:

  1. Whizz chunks of cauliflower in a food processor until you have small grains resembling rice.

Eggy Ribbons:

  1. Heat a little oil in a frying pan and pout in a quarter of the beaten eggs. Swirl round the pan and let cook, then flip and cook the other side. Repeat with the rest of the egg mixture.
  2. Roll up the 4 mini omelettes and slice into ribbons.

Flavourings:

  1. Heat the oil in a large pan. Stirfry the peppers and carrots for a couple of minutes until slightly softened. Add in the cauliflower rice, sundried tomatoes, chilli flakes and stir fry for another minute or two.
  2. Mix through the eggy ribbons and coriander and serve.


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