Fried Cauliflower Rice

Too few ratings

Ogechi

Community Member

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
cauliflower
onion
carrot
2 cloves garlic (chopped)
1 tbsp curry leave (crushed)
½ tsp dried parsley
½ tsp black peppercorn (crushed)
½ tsp white pepper
1 tsp turmeric
1 tsp Pink salt
½ tsp ginger (grated)
½ stalk lemongrass (grated)
2 tbsp grapeseed oil
low-salt stock cube (optional)
2 tbsp raisins
Spring onions

Utensils

  • food processor
  • sauté pan
  • Step 1/4

    • cauliflower
    • onion
    • carrot
    • food processor

    Chop the onions and carrots into small small size. Then, chop the washed cauliflower with a chopping knife into rice size pieces, or use a food processor for this step.

  • Step 2/4

    • 2 tbsp grapeseed oil
    • sauté pan

    Heat the pan, add the oil and fry the chopped garlic a little bit before adding the carrots and onions. Stir fry for a little bit until the carrots softened slightly.

  • Step 3/4

    • 1 tbsp curry leave (crushed)
    • ½ tsp dried parsley
    • ½ tsp black peppercorn (crushed)
    • ½ tsp white pepper
    • 1 tsp turmeric
    • 1 tsp Pink salt
    • ½ tsp ginger (grated)
    • ½ stalk lemongrass (grated)
    • low-salt stock cube (optional)
    • 2 tbsp raisins

    Now add the crushed curry leaves, salt, b&w pepper, tumeric and dried parsley, ginger, lemongrass (and optional stock cube - I used homemade frozen chicken stock cube without nightshades in it) to the mix and stir fry for a couple of minutes on medium heat. Then, add the raisins and let it stir fry again for 2-3 minutes. If it gets to dry, add a tbsp of water.

  • Step 4/4

    • Spring onions

    Now add the cauliflower rice and stir continously until all spices and cauliflower are mixed thoroughly. When the cauliflower rice is cooked (you might want to add a bit more oil for taste and moisture), add the spring onions and stir a last time for 1 minute.

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