Cut cauliflower into small florets and pulse in a food processor until resembling rice. Alternatively finely chop.
2. Prepare the vegetables
Dice carrots. Trim and slice mushrooms. Slice spring onions (reserve some tops for garnish), trim and slice sugar snap peas. 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 vegetables
Heat frypan or wok over medium-high heat with 1 tbsp oil. Add prepared vegetables. Cook for 3-4 minutes until just wilted.
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 and use sesame oil to cook!
Gourmet mushrooms 1 punnet
Spring onions 1/2 bunch
Sugar snap peas 1/2 bag (125g)
Sliced water chestnuts 1 tin (230g)
From your pantry
oil (for cooking), pepper, soy sauce (or tamari), rice wine vinegar, sambal oelek or chilli sauce