Combination cauliflower and broccoli fried ‘rice’
Substitute cauliflower and broccoli for rice with this healthy Asian inspired fried ‘rice’ recipe.
To Prep 0:20 | To Cook 0:10 | Ingredients 12 | Difficulty CAPABLE COOKS | Servings 4
Ingredients:
- 1/2 small (450g) cauliflower, trimmed
- 1 small (240g) head of broccoli, trimmed
- 2 tablespoons coconut oil
- 2 eggs, lightly beaten
- 2 (300g) skinless chicken thigh fillets, thinly sliced
- 2 rindless shortcut bacon rashers, roughly chopped
- 1 large celery stalk, thinly sliced
- 250g medium green prawns, peeled, deveined, chopped (see notes)
- 4cm piece fresh ginger, peeled, finely grated
- 2 green onions, thinly sliced
- Fresh coriander sprigs, to serve
- Lime wedges, to serve
To Make:
Step 1
Roughly chop cauliflower and broccoli stems. Set aside. Cut florets into small pieces. Using a food processor, process stems until finely chopped (see note). Transfer to a bowl. Process florets until finely chopped and roughly the same size as the stems. Transfer to bowl.
Step 2
Heat 1 teaspoon coconut oil in a wok over high heat. Add egg. Stir-fry for 30 seconds or until scrambled and just cooked. Transfer to a plate.
Step 3
Add remaining oil to wok over high heat. Swirl to coat. Add chicken and bacon. Stir-fry for 3 minutes or until chicken is browned. Add celery, prawn and ginger. Stir-fry for 3 minutes or until prawn has just changed colour. Add cauliflower and broccoli mixture. Stir-fry for 2 minutes or until almost tender.
Step 4
Remove wok from heat. Add green onion and egg. Toss together until just combined. Season with salt and pepper. Spoon into serving bowls. Top with coriander. Serve with lime wedges.
Chef’s notes:
- Cauliflower and broccoli pieces should be about the size of grains of rice.
- Save prep time by using green prawn meat available from the seafood counter in most supermarkets.
- You can find coconut oil in the Asian or health food aisles of major supermarkets.
Originally published on taste.com.au | Recipe by Tracey Meharg
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