Mostly Asians love to eat rice! Always. To be honest, I have been craving for seafood fried rice or yang chow fried rice lately. But as much as possible, we try to avoid white rice or even brown rice (by choice). So, with the influence of a friend who’s been cooking cauliflower as replacement for rice. I dare to copy. So, here you go!
- 1 head of grated raw cauliflower (use a cheese grater or food processor)
- 1/2 cup frozen peas and corn
- 1/2 cup carrots, thinly sliced
- 3-4 garlic cloves, minced
- 1/2 cup onion, diced
- 1/2 TBSP virgin coconut oil
- 2 eggs, scrambled
- peeled king prawns, peeled (up to you how many you want)
- salt & pepper, to taste
- Finely chop garlic and shallots. Marinate prawns with 1 tablespoon rice wine and 1 tablespoon light soy sauce. Beat 2 eggs with a dash of salt and set aside.
- Put the head of cauliflower into the food processor and pulse into rice-like shape.
- Heat the wok with virgin coconut oil.
- Sautee chopped garlic and shallots until slightly browned.
- Put in prawns and stir fry for 1 minute.
- Put in mixed vegetables (peas and corn) and continue stir frying.
- Pour in the cauliflower and stir fry evenly.
- Create a hole in the middle of the cauliflower mixture. Put in some oil and pour in eggs mixture.
- Stir fry to evenly distribute the eggs with the cauliflower rice. Add salt and pepper to taste.
- Dish out and it’s ready to be served.
Credit to this Recipe which served as my reference. I changed some of the items according to my own style of cooking. You may want to try it – you will definitely love it!