Edamame & Cauli Fried 'Rice'
rice wine vinegar
Before you start
Prep onion, garlic, ginger and cauliflower.
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.
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