I Quit Sugar for Life by Wilson Sarah

Author:Wilson, Sarah [Wilson, Sarah]
Language: eng
Format: azw3, epub
ISBN: 9781447273356
Publisher: Macmillan
Published: 2014-05-07T16:00:00+00:00

3. CAULIFLOWER ‘FRIED RICE’

SERVES

If I weren’t flagging it right here, I bet you wouldn’t notice this recipe is rice-free. I’m not averse to rice, I’m simply very pro adding as many extra vegetables to your day as possible.

1 small cauliflower

1½ tablespoons coconut oil or olive oil

4 eggs, lightly beaten

4 cloves garlic, finely chopped

2 carrots, diced

1 cup (150 g) frozen peas

6 spring onions, sliced

300 g cooked prawns, shelled

tamari or soy sauce, to taste

sea salt

Grate the cauliflower on the larger side of a cheese grater, or pulse in a food processor until it’s rice-sized (but not pulverised). Wrap the riced cauliflower in a couple of paper towels and squeeze it to remove any excess moisture.

Heat ½ tablespoon of the oil in a frying pan over medium heat, then cook the eggs as a flat omelette. Remove from the pan and slice into strips using a knife or a pair of scissors and set aside. Heat the remaining oil in the same pan over medium heat and sauté the garlic. Add the carrot and peas and a splash of water to prevent sticking, and cook for 5 minutes. Add the spring onions, riced cauliflower and prawns, along with a generous splash of tamari or soy sauce and salt, to taste. Stir to combine and cook for a further 3–5 minutes.

SOLO COOKERS: Make the full quantity of cauliflower ‘fried rice’ and freeze three-quarters of it. Then adjust the remaining ingredients for 1 or 2 serves.

VEGAN: Use crumbled tofu instead of egg and sprinkle with sesame seeds or other seeds and/or nuts for extra protein.

BUYING PRAWNS: Ensure you buy local prawns only – those from Asian farms are a sustainability nightmare. Frozen or cooked prawns are fine to use, but if you plan on freezing some in bulk, buy only fresh, unfrozen ones (fish should only be frozen once).

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