Edamame & Cauli Fried ‘Rice’

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!

Edamame & Cauli Fried ‘Rice’

Servings 2
Prep Time 10 mins
Cook Time 20 mins


Fried 'Rice'

  • ¼ brown onion finely diced
  • 1 clove garlic minced
  • 1 tsp ginger finely grated
  • ¼ cauliflower finely chopped
  • ½ tsp sesame oil
  • 1 cup edamame beans
  • 2 Tbsp soy sauce
  • ½ tsp honey
  • pinch chilli flakes
  • ½ tsp salt
  • 1 tsp rice wine vinegar
  • 1 Tbsp cashew nuts chopped


  • 2 eggs
  • 1 tsp soy sauce
  • ¼ tsp sesame oil

To Serve

  • 2 Tbsp fresh coriander leaves picked


Before you start

  • Prep onion, garlic, ginger and cauliflower.

Cook eggs

  • In a bowl, whisk together eggs and first measure of soy sauce.
  • Heat first measure of sesame oil a non-stick fry-pan on medium heat. Add eggs to pan and tilt to evenly distribute.
  • Cook for 1-2 minutes, until set as an omelette. Flip and cook a further 30 seconds.
  • Remove from pan, cut into strips and set aside. Cover to keep warm.

Cook fried 'rice'

  • Return pan to heat with second measure of sesame oil.
  • Add onion, garlic and ginger and cook for about 1 minute, until fragrant.
  • Add edamame and cook for 2-3 minutes, until softening.
  • 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.

To finish

  • Add egg and cashews to pan and fold to combine. Remove from heat. Prep coriander.
  • Serve fried ‘rice’ and eggs topped with coriander.


Energy 969 kJ | 232 kCal | Carbohydrates 14.3 g | Protein 17.8 g | Fat 11.4 g
Calories: 232kcal

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