Serves 4: Prep 15 mins: Cook 30 mins
Ingredients
2 Eggs, beaten
5-6 Spring Onions, thinly sliced and separated into green and white
3 Garlic Cloves, crushed or minced
1 inch Piece Ginger, finely chopped or grated
1 x 2lb head of Cauliflower
4-5 tbsp Soy Sauces
1/4 tsp Crushed Red Pepper Fakes (optional)
1 tsp Sugar
1 small Carrot, peeled and diced
1/2 Cup Frozen Peas
1 tsp Rice Vinegar
1 tsp Sesame Oil
35g Chopped Cashew Nuts (optional)
Rapeseed Oil
Salt
Method
Put carrots into a pan of water and bring to the boil, simmer until just tender but still slightly firm, when cooked drain and set aside.
Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of a box or hand-held grater. Set aside.
Heat 2 teaspoons of rapeseed oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.
Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the white slices of spring onions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and ¼ teaspoon salt. Cook, stirring often, for about 3 minutes.
Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, green slices of spring onions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.