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Cauliflower, sage & egg fried rice
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100g wholegrain rice
½ small cauliflower, stalk trimmed
1½ tbsp wok oil
12 sage leaves
½ bunch salad onions, thinly sliced
2 cloves garlic, crushed
10g piece ginger, peeled and finely chopped
3 British Blacktail Medium Free Range Eggs, beaten
75g frozen peas
2 tbsp reduced salt light soy sauce
1. Cook the rice in plenty of boiling water for 20 minutes or until tender. Break the cauliflower into small florets, dicing up the stalk too. Blanch in a separate pan of boiling water for 3 minutes to soften, drain well.
2. Heat the oil in a frying pan. Once hot, add the sage and fry for about 30 seconds until sizzled and crisped. Lift out with a slotted spoon and drain on kitchen paper. Add the cauliflower to the pan and fry for 3-4 minutes until lightly browned. Lift out of the pan and fry the onions, garlic and ginger for 2 minutes. Pour in the beaten eggs and cook, stirring for another 30 seconds or until the eggs are lightly cooked.
3. Add the peas to the rice and cook for a further 2 minutes. Drain well. Return the cauliflower to the frying pan with the rice, peas and soy sauce and heat through briefly. Serve scattered with the sage leaves.
Cook’s tip If the cauliflower has leaves attached, don’t bin them. Discard the broken outer leaves then shred the remaining ones with a sharp knife and add to the pan with the salad onions for extra texture.
Typical values per serving:
vegetarian/1 of your 5 a day/low in sat fat
This recipe was first published in November 2020.
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