Cauliflower Breakfast Fried Rice
Cauliflower rice is super-simple to make, and offers a low-calorie, gluten-free, low-carbohydrate and grain-free alternative to regular rice and is great as a breakfast dish. You can make it the night before as it tastes even better the next day. Just be sure when you’re blitzing the cauliflower in the food processor that you don’t over-process it to avoid cauliflower mush. As any stir-fry maker knows, the key to easy and quick stir-frying is preparing all of your ingredients beforehand. Chop up your ginger, mince your garlic, cut the carrots and dice your onions. While I’ve chopped up my nitrate-free bacon rashers and chicken as my source of protein (and deliciousness) here, feel free to swap it out with seafood, tempeh or anything else you fancy. Make it your own.
Serves: 3–4
GF
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Cauliflower Breakfast Fried Rice
Cauliflower rice is super-simple to make, and offers a low-calorie, gluten-free, low-carbohydrate and grain-free alternative to regular rice and is great as a breakfast dish. You can make it the night before as it tastes even better the next day. As any stir-fry maker knows, the key to easy and quick stir-frying is preparing all of your ingredients. Try this recipe at home!
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 head cauliflower, roughly chopped into florets
- 5 rashers nitrate-free bacon, chopped
- 1 tbsp sesame or coconut oil + extra as needed
- 3 eggs, whisked
- Large handful chopped spring onions
- 1 tbsp grated ginger
- 3 cloves garlic, minced
- 500g boneless & skinless chicken breasts, chopped
- 1 cup sliced carrots
- 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
- Pulse cauliflower florets in food processor until they resemble rice. Set aside.
- Heat large wok over medium heat, then fry bacon until brown and crispy. Set aside in bowl.
- Add splash of sesame oil to wok, then 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 to wok if needed, and add cauliflower rice. 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 side.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
