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0:10 Prep
0:15 Cook
4 Servings

Ingredients

  • 600g cauliflower florets
  • 2 long red chillies, deseeded, finely chopped
  • 1 1/2 tablespoons vegetable oil
  • 8 garlic cloves, thinly sliced
  • 4 1/2 cups cooked SunRice Jasmine Rice
  • 1 tablespoon sesame oil
  • 4 eggs
  • 2 green onions, shredded
  • 1/3 cup chopped roasted cashews

Method

1

Steam cauliflower over a saucepan of boiling water for 10 minutes. Drain.

2

Meanwhile, place chilli in a bowl of water with ice cubes. Stand for 10 minutes or until curly. Drain well.

3

Meanwhile, heat 1 tablespoon of vegetable oil in a large wok over medium heat. Stir-fry garlic for 4-5 minutes or until golden. Add rice, cauliflower and sesame oil. Season and stir-fry for 2 minutes or until hot.

4

Meanwhile, heat remaining vegetable oil in a non-stick frying pan over medium-high heat. Break eggs into pan and cook for 2 minutes or until white is set.

5

Serve rice topped with egg, onion, cashews and chilli.

Source: taste.com.au

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