Cauliflower rice pan with egg

Ingredients

• 300 gCauliflower
• 110 gEggs (2 piece)
• 60 gPeas, frozen
• 60 gCarrots
• 30 gSpring onion
• 15 gSoy sauce (1 tbsp)
• 10 gSesame oil (2 tsp)
• Garlic, ginger, pepper

How to make it

1. Coarsely grate the cauliflower, or pulse it in a blender until it looks like rice.
2. Finely dice the carrot and fry it with the peas, garlic and ginger in the sesame oil for three minutes.
3. Add the cauliflower and fry over high heat for five minutes, until it is dry and lightly browned.
4. Push it to the side, crack the eggs into the middle, let them set, then mix everything. Soy sauce, pepper and spring onion over the top.

One tip

Do not cover cauliflower rice. It should fry, not steam, or it turns to mush.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.