About this recipe:This is for all of you who want the flavour of Chinese fried rice but no rice. Enjoy this cauliflower fried 'rice' packed with pork fillet, spring onions, peas and garlic. You can aso try it with chicken or lots of other veggies.
300g frozen peas
4 tablespoons sesame oil, divided
800g pork fillet, sliced or cubed
6 spring onions, sliced
1 large carrot, diced
550g grated cauliflower*
2 cloves garlic, minced
6 tablespoons soy sauce
2 eggs, beaten
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Method Prep:15min › Cook:30min › Ready in:45min
Bring water and frozen peas to the boil in a small saucepan, reduce heat to medium-low; cook until peas are tender, about 3 minutes. Drain peas and set aside.
Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pieces of pork fillet in hot oil until lightly browned on all sides and cooked through, 7 or 8 minutes. Transfer meat to a plate.
Heat remaining 2 tablespoons sesame oil in the wok. Cook most of the spring onions (reserving a few for serving) and diced carrots in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower is tender but firm to the bite, 4 to 5 minutes. Stir in minced garlic.
Add cooked pork and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Stir well eggs until cooked through, 3 to 5 minutes. Mix the pork-cauliflower mixture with the lightly scrambled egg, breaking up any large chunks. Serve hot with additional spring onion.
*Grate cauliflower using the largest side of a grater; the end product resembles grains of rice.