Ingredients

The following ingredients have 3 Servings
  • 1 cauliflower, roughly chopped
  • 1 tsp sesame oil
  • 200g pack stir-fry baby vegetables
  • 100g frozen peas
  • 2 tbsp vegetable oil
  • 4 eggs
  • a small bunch coriander, chopped
  • 2 spring onions, finely chopped
  • 1 lime, wedged to serve
  • sriracha, to serve
  • 1 tbsp gochujang
  • 1 tbsp tamari soy sauce
  • 1 tbsp rice wine vinegar
  • 1 clove garlic, crushed
  • 1/2 a thumb-sized piece ginger, grated

Instruction

  • Put the cauliflower into the bowl of a food processor and pulse until it resembles grains of rice.
  • Heat a large frying pan or wok over a medium heat and tip in the cauliflower, sesame oil and a pinch of salt. Fry for 10 minutes, stirring regularly, until lightly browned. Add the baby veg and fry for 3-4 minutes.
  • In a bowl, whisk together the dressing ingredients and tip into the frying pan, along with the peas. Fry for 2 minutes then keep warm.
  • Heat the vegetable oil in a separate frying pan and fry the eggs to your liking.
  • Serve the cauliflower rice sprinkled with coriander and spring onions, with an egg on top, lime wedges for squeezing and sriracha for drizzling, if you like.