Cauliflower Egg Fried Rice

This is probably the 'substitute' meal that comes closest to the real thing.

  • 1 bowl of cauliflower rice (up to a week old if kept in the fridge)
  • Finely diced pork or ham
  • Cooked chicken – torn into little bits
  • Cooked prawns
  • 2 large eggs
  • 1 lump of ginger
  • 2 cloves of garlic - crushed
  • A carrot -  diced
  • A few sweet corn kernels – defrosted as best as they can be
  • A few peas – defrosted too if you have time
  • 2 spring onions, thinly sliced
  • A few cashews
  • Soy sauce

Get your wok nice and hot and if you’ve got some fresh pork, cook that first in a bit of oil and then set it aside.  It’ll just take a few minutes.  Then the eggs.  Give them a whisk and make yourself a scramble-y omelette.  Set that aside too and chop it up.

Now start wok frying.  Get the wok as hot as you can and it’ll seal in flavour.  Then quickly cook in order of time required.  Keep everything moving and this whole process should take about 5 minutes tops.  Start with the ginger to get it soft, then the carrots too.  A minute later add the garlic, then sweet corn and peas and cashews.  Keep tossing.  Next the spring onions, then the cauliflower itself and into that add the chicken, pork, prawns and egg.  Keep it all moving and cook for three or four minutes.  Splash in some soy sauce and some more if you like it…