Low Carb & Low Cal Cauliflower Fried "Rice"

Cauliflower Fried "Rice"

Serves 4, approximately 265 calories per serve

• 4 cups raw cauliflower (about 540g)

• 2 teaspoons salt

• 2 teaspoons sugar

• 2 teaspoons sesame oil

• 1 teaspoon white pepper

• 2 teaspoons oil for frying

• 2 eggs

• 200g/7ozs prawns in shell, shelled and diced or 100g/3.5ozs prawns shelled, diced

• 1 Lup Cheong Chinese sausage, diced (substitute with chicken if you want it lower in fat)

• 1 onion, diced

• 2 medium carrots, diced

• 2 cups peas

• 1/2 cup tinned corn kernels

• 1/2 cup chopped green onions

**Buyer’s tip: Lup Cheong can be found at supermarkets in the Asian foods aisle. It is an air cured sausage but must be cooked before eating. You can add it to stir fries or steam it (even on top of rice in a rice cooker). **

Step 1 - Place the cauliflower in a food processor and process until you get small white pieces. Place in a large bowl along with the corn and green onions and add the salt, sugar, sesame oil and white pepper and stir to combine and distribute.

Step 2 - Heat a large wok or frypan to medium heat (I put it as a 6 out of 10) and add one teaspoon of oil. Beat the eggs and then when the pan or wok has heated, fry them as a large, flat omelette. Remove from the pan and slice into strips using a knife or a pair of scissors and set aside (this doesn’t get added until the very end).

Step 3 - Heat another teaspoon of in the pan on high heat and fry the onion until fragrant, add in prawn meat and fry until almost cooked. Add in lup cheong and cook for another minute tossing in the pan or wok. Transfer all of this mixture to the big bowl of seasoned cauliflower and stir to combine everything.

Step 4 - Fry the peas and carrots and fry for a couple of minutes. Then turn up the heat to medium to high and add the big bowl of cauliflower to the wok and fry everything for a few minutes, to give it all a nice breath from the hot wok-it shouldn't take long but just be sure to toss it well. Add the egg slices and check for seasoning (I always like more white pepper here) and then ladle onto a serving plate.