Fried cauliflower rice with a fried egg

  • 2 tablespoons olive oil
  • 2 garlic cloves, finely minced
  • 1 green onion, thinly sliced
  • 1 teaspoon grated fresh ginger
  • 1 zucchini, cubed
  • 1 head of cauliflower
  • 1 cup kale, packed and shredded
  • 1 ear of fresh corn, kernels removed
  • 3 tablespoons frozen peas
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 4 eggs

Heat the olive oil over medium heat in a large frying pan. Add the garlic, green onion and ginger. Stir until fragrant. Add the cubed zucchini, stirring the vegetables until they're softened.

Prepare the cauliflower by removing the florets and blitzing them in a food processor until they’re crumbs. You should have around 3 cups of cauliflower crumbs. Stir the cauliflower into the vegetables, then add the kale, corn kernels, and the peas. Add the soy sauce and sesame oil, and keep on sautéing everything until evenly combined and tender. Season with salt and pepper.

Set the fried cauliflower rice aside to fry up a few eggs to put on top. You can do this in one giant pan. Heat the pan over medium-high heat and coat the bottom of the pan with butter. Crack the eggs in a different quadrant of the pan and since it’s hot it’ll go quick. Fry the eggs on one side, flip and cook on the other. 

Serve each portion of the fried cauliflower rice with a fried egg on top. Add some more green onions on top to garnish.