Cauliflower Rice
Cauliflower Rice
This is super-simple to make, and offers a low-calorie, gluten-free, low-carbohydrate and grain-free alternative to regular rice. The best part is that it actually tastes like rice, not the fake rice imitations a lot of us have come to accept.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 head cauliflower (I used an amazing purple variety here)
- 5 nitrate-free bacon rashers, chopped
- 1 tbsp sesame or coconut oil + extra as needed
- 3 eggs, whisked
- Large handful chopped spring onions
- 1 tbsp grated fresh ginger
- 3 cloves garlic, minced
- 500g boneless & skinless chicken breasts, chopped
- 1 cup sliced carrots (see tip below)
- 1 cup frozen peas
- 6 anchovy fillets, chopped
- 2 tbsp wheat-free tamari
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice
- Handful coriander leaves + extra to serve, optional
- Sesame seeds, to serve
- Lime wedges, to serve
Method
- Roughly chop cauliflower into florets, then pulse in food processor until it resembles rice. Set aside
- Heat large wok over medium heat, and fry bacon until brown and crispy. Set aside in bowl.
- Add splash of sesame oil to wok. Add eggs, tilting wok to spread evenly, and fry without stirring until cooked through. Remove from wok and roll up, then cut into slices.
- Add a little more oil to wok, increase heat to high, and stir-fry spring onions, ginger and garlic for 1 min.
- Add chicken and cook, stirring, to seal on all sides.
- Add carrot and stir-fry until just tender, then turn out into bowl with chicken.
- Add a little more oil if needed, then add cauliflower rice to wok. Stir-fry for 3–5 mins until tender, then return all cooked ingredients to wok, along with peas, anchovies, tamari, vinegar, lime juice and coriander, if using.
- Serve warm, topped with sesame seeds and extra coriander, with lime wedges on the side.
- Tip: For a bit of fun for the kids, cut star shapes from some of the carrots.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
