Cauliflower Fired Rice

Method

• 1)

  Chop up cauliflower and blitz in food processor until rice like consistency. May need to do in two portions.

• 2)

  Leave out in air to dry (do not rinse/wash cauliflower straight before blitzing we want to avoid any extra moisture)

• 3)

  Cut speck into biggish chunks

• 4)

  Finely chop chilli, garlic, ginger and set aside in spearate bowl.

• 5)

  Crack eggs into a bowl and whisk up

• 6)

  Chop up brown onion and chop white ends of spring onion (set aside green tops)

• 7)

  Heat up wok ideally on wok burner for a few minutes.

• 8)

  Lightly scramble eggs then set aside.

• 9)

  Add speck to pan and let cook for 5 minutes.

• 10)

  Then add in onion and spring onion and allow to cook for 3 minutes.

• 11)

  Add ginger, chilli and garlic to wok and leave to cook for approximately 1 minute.

• 12)

  Start adding cauliflower bit by bit. be careful not to overfill the pan.

• 13)

  Add tamari, white wine vinegar and sesame oil, mix around.

• 14)

  Add kim chi and mix around.

• 15)

  Cook cauliflower for a total of approx 5 minutes, taste to ensure cooked.

• 16)

  Take off heat and mix egg through

• 17)

  Chop up tips of spring onion and coriander

• 18)

  Serve up cauliflower rice and top with spring onion, coriander, sesame seeds, fried shallots and chilli flakes (optional). Finish with a squeeze of lemon.