My Ingredients (Serves 2)
1 Small Cauliflower
2 Tsp Sesame Seed Oil
2 Eggs
Pinch of Salt
Pinch of Ginger Powder (optional)
Pinch of White Pepper (optional)
Coconut Aminos (or soy sauce if you don't follow Whole30)
Spring Onions (optional)
Any extras you fancy like king prawns or shredded chicken.
My Method
Here's what I done, you can also freeze the blitzed cauliflower ready to go another day! If you use a large cauliflower instead of small, use 1/2 now and freeze the other half.
First, separate your cauliflower into small florets and pop them into your food processor:
Blitz 10-15 times until it resembles rice or cous cous:
Heat a teaspoon of sesame oil (keeps the authentic taste) in a wok or frying pan:
Then add the cauliflower and give a quick stir. Break 2 eggs into a bowl, whisk briefly with a dash more of sesame seed oil, a pinch of salt, white pepper and a pinch of ginger powder (or add fresh if you prefer). Make a well in the "rice" and chuck in the egg mixture. Leave to heat for a few seconds and slowly begin to poke at it with a wooden spoon to break it up. When the egg is beginning to cook after a few more seconds, gradually begin to fold in the "rice":
I then add coconut aminos, a Whole30 alternative to soy sauce, however if you're not doing the Whole30, just pop in some light/dark soy sauce to taste. I go with about 2 tablespoons:
At this point you could chuck in any extras like spring onions (I usually would but I didn't have any), peas (not Whole30), or some king prawns:
It's a really simple dish to make, and tastes really authentic too! You could serve it with a simple salad or with a home made curry or as a side with some meat or fish!
I hope you enjoy this version of the takeaway classic... Even using the above recipe with normal rice is much better than ordering the greasy take away, but remember rice is off limits for anyone actively doing their Whole30 duties!
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