You don’t find cauliflower egg fried rice in many Indian restaurants so it’s a real treat when you do. I was sent this recipe by a chef at a local balti restaurant. It’s not on his menu though he does serve it a lot at home.
Although I do like cooking in inexpensive stainless steel Balti pans, here I have used cast iron pan. It is perfect for cooking all kinds of curries and I highly recommend using one to cook this recipe.
Cauliflower egg fried rice is a nice substitute for rice. Serve it with your favourite curries and you won’t be disappointed. Usually, I serve it as a side dish though it could be served as a main meal.
Add a pinch of turmeric if you like. Many chefs do. I’ve left it out of this recipe just because it can be quite over-powering. I love cauliflower and feel it stands well on its own.
As with all of the recipes I’ve shared lately, this can be made in under a half hour. If you’d like to go a bit more Chinese fusion, try using sesame oil instead of the suggested rapeseed (canola) oil.
Like the look of this cauliflower egg fried rice? Try some of these sides too.
- Balti Cauliflower Egg Fried Rice
- 1 head cauliflower – cut into florets
- 3 tablespoons rapeseed (canola) oil
- 2 large eggs
- 1 tablespoon minced ginger
- 3 cloves garlic, minced
- 1 carrot – cut into small squares
- 1 red capsicum (bell pepper) finely chopped
- 2 green chillies - finely chopped (optional)
- 1/2 cup peas, fresh or frozen
- 4 green onions, thinly sliced
- 1/4 cup (3 tablespoons) almond flakes
- 2 to 3 tablespoons soy sauce
- Using a food processor, pulse the cauliflower until you have rice sized pieces.
- Heat on tablespoon of the oil in a large balti pan or wok over medium high heat.
- Now, whisk the eggs and pour them into the pan.
- Scramble the eggs and then remove them to a cutting board to cut into small pieces.
- Wipe the pan clean and add the remaining oil.
- Add the chopped onion, ginger and garlic, and sauté until fragrant, about 30 seconds.
- Stir in the carrots and sauté until tender but still quite crisp (About 2 minutes)
- Pour the in the peas, red pepper, green chillies (if using) and the cauliflower ‘rice’ into the pan, stirring to combine all the ingredients.
- Lower the heat to medium, cover the pan and cook until the cauliflower rice is tender (about five minutes).
- Uncover and stir in the eggs, almond flakes and the soy sauce.
- Check for seasoning and serve immediately.
I hope you enjoy this cauliflower egg fried rice recipe. If you do try it, please don’t be a stranger. Leave a comment. I’d love to hear from you.