no pork option - bacon is replaced with smoked turkey.
Cut cauliflower into small florets and pulse in a food processor until resembling rice. Alternatively finely chop or grate.
2. Prepare the vegetables
Dice bacon and carrots. Slice spring onions (reserve some tops for garnish), sugar snap peas and drain water chestnuts. Keep separate.
3. Prepare the sauce
Peel and grate ginger to yield 1 tbsp. Combine in a bowl with 4 tbsp soy sauce, 1 tbsp sambal oelek (or chilli sauce) and 2 tbsp vinegar.
4. Cook the bacon & vegetables
Heat frypan or wok over medium-high heat. Cook bacon for 5-6 minutes until crispy. Add in prepared vegetables (and oil if needed) and chestnuts for 4-5 minutes.
5. Add the cauliflower & sauce
Stir sauce into vegetables until combined. Add cauliflower and cook tossing for 3-4 minutes until cauliflower is tender. Season to taste with more soy sauce and pepper.
6. Finish and plate
Divide cauliflower fried rice among plates. Garnish with remaining sliced spring onions.
If you don’t have a food processor you can finely chop the cauliflower or grate using a cheese grater.
For a more fragrant rice you can use red curry paste instead of sambal oelek!
No pork option - bacon is replaced with smoked turkey. Add to pan at the same time as prepared vegetables.
Bacon 1 packet (150g)
Spring onions 1/2 bunch
Sugar snap peas 1/2 bag (125g)
Sliced Water chestnuts 1 tin (230g)
From your pantry:
pepper, soy sauce (or tamari), rice wine vinegar, sambal oelek or chilli sauce