Chicken Cauliflower Fried Rice

Method

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1. Pulse the cauliflower in a food processor in two batches until it is the size of rice grains. Do not over-process or it turns to paste.

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2. Heat a wok or the widest pan you own over high heat, dry, and add the cauliflower. Cook 4 to 5 minutes, stirring, until it stops steaming and starts to smell nutty. Tip it out.

   Mark done Start 4 min timer

3. Add 1 tablespoon of oil and the beaten egg, scramble it hard for 30 seconds and tip it out with the cauliflower.

   Mark done Start 30 sec timer

4. Add another tablespoon of oil and the chicken in one layer. Leave it 3 minutes, then stir-fry 3 minutes more until cooked through and browned at the edges.

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5. Add the last tablespoon of oil, the garlic, ginger and spring onion whites and stir-fry 45 seconds.

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6. Return the cauliflower and egg, add the peas, and toss over high heat for 2 minutes.

   Mark done Start 2 min timer

7. Add the soy sauce, sesame oil, vinegar, white pepper and salt, toss for 30 seconds, and finish with the spring onion greens.

   Mark done Start 30 sec timer

Chef’s Tips

• Dry-fry the cauliflower first, alone. Every soggy version of this dish skips that step.
• Thigh rather than breast — it survives wok heat, and breast does not.
• Have everything chopped before the wok goes on. This dish moves quickly once it starts.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Chilli crisp on top
• A cold light lager
• Cucumber in rice vinegar

Storage & Reheating

Refrigerate up to 3 days. Reheat hard in a dry pan rather than a microwave — steam is what makes it watery on the second day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.