Easy and delicious, you won’t even know it’s cauliflower!
Tags
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Cauliflower Fried Rice
4
Serves
0
Serves of fruit (per serve)
2.5
Serves of vegetables (per serve)Ingredients
- 2 tablespoons oil
- 2 eggs, lightly beaten
- 4 rashers bacon, chopped
- 1 onion, diced
- 1 clove garlic, crushed
- 500g packet frozen Birds Eye Cauliflower Veggie Rice
- 1 cup frozen Birds Eye Carrot, Peas & Corn
- 1.5 tbsp tablespoons soy sauce
- Spring onion curls, for garnish
Method
- Heat half the oil in a non stick wok over medium heat. Pour in eggs, swirl over the base to form a thin omelette and cook until just set. Remove from wok and set aside.
- Increase heat to medium-high add remaining oil, sauté bacon and onion for 4-5 minutes or until lightly browned. Add garlic and continue to cook for a further minute. Add frozen Birds Eye Veggie Rice and frozen Birds Eye Vegetables, stir fry for 6 minutes until softened. Remove from heat and stir through soy sauce.
- Roll up omelette and thinly slice. Serve cauliflower fried rice topped with egg. Garnish with spring onion and serve.
Recipe Notes
Swap frozen vegetables for fresh options you have in the fridge.
Nutrition per serving
|
908kJ kJ |
13.8g Fat |
2g Sat. Fat |
8.2g Carbs |
5.6g Sugars |
4.7g Fibre |
14.5g Protein |
1023mg Salt |
| 337kJ per 100 g |
5.1g per 100 g |
0.8g per 100 g |
3g per 100 g |
2.1g per 100 g |
1.7g per 100 g |
4.9g per 100 g |
379mg per 100 g |
Acknowledgements
Recipe originally published by Nutrition Australia and created by Birds Eye.