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Egg Fried Cauliflower Rice

Egg Fried Cauliflower Rice

Use as a starter or a light bite

No special equipment required.


  • 1 tbsp sesame oil
  • 100g bunch spring onions, whites and greens separated and finely sliced
  • 4 large cloves of garlic, thinly sliced
  • 250g jasmine rice, cooked to pack instructions
  • 2 x 330g pack cauliflower couscous
  • 200g frozen peas
  • 3 large eggs
  • 2-3 tbsp reduced-salt soy sauce


  1. Heat the oil in a frying pan over a low heat. Fry the spring onion whites and garlic for 8 minutes or until soft but not coloured. Put rice, cauliflower couscous and frozen peas into a separate deep wok or frying pan with 2 tbsp water. Fry over a low-medium heat for 5 mins, stirring often until the cauliflower is cooked and the rice heated. Add a little water if necessary.
  2. Crack the eggs into the pan with the spring onion whites and garlic and stir-fry for 1 min over a low medium heat until the eggs begin to scramble. Stir into the rice with most of the spring onion greens and soy sauce. Fry for 1 min, season and serve topped with the remaining spring onion.