John Myers
Cauliflower Rice in Wok
The perfect cauliflower rice in wok recipe with a picture and simple step-by-step instructions.
- 1 cleaned approx. 700 g Cauliflower about 900 g
- 1 about 00 g Onion
- 1 about 00 g Red carrot
- 1 approx 00g Yellow carrot
- 2 about 75 g Spring onions
- 100 g Peas frozen
- 2 tbsp Sunflower oil
- 2 Eggs
- 2 tbsp Agave syrup
- 1 tsp / alternatively tsp chilli flakes Sambal oelek
- 2 tbsp Dark soy sauce
- 2 tbsp Ketchup Manis
- 1 tsp Sesame oil
- Spring onion rings for garnish
- Clean the cauliflower and rub it into a kind of rice with the kitchen grater. Peel and dice the onion. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 mm thick) with the knife. Clean and wash the spring onions and cut into rings. Heat sunflower oil (2 tbsp) in the wok, add the vegetables (onion cubes, carrot blossoms, spring onion rings and frozen peas), sauté / stir fry for 3 – 4 minutes and slide to the edge of the wok. Beat the eggs, whisk, put in the wok, let them set, tear and mix / mix with the vegetables. Add the cauliflower rice, season with agave syrup (2 tablespoons), dark soy sauce (2 tablespoons), sweet soy sauce (2 tablespoons), sambal oelek (1 teaspoon) and sesame oil (1 teaspoon). And let everything cook for 7–8 minutes, turning several times. Serve cauliflower rice in a wok garnished with spring onion rings.
Facebook Comments