Chef Ray – Cauliflower Fried Rice with Sausage
This is easy and qwik to whip up without much preparation, it includes plenty of vegetables with a reasonable amount of protein from the sausages.
From: Evans, Pete; in The Complete Gut Health Cookbook (2016) Pan MacMillan
- 1 head of cauliflower (about 1kg), separated into florets (discard the stalk)
- 4 tablespoons coconut oil
- 4 eggs, whisked
- 5 beef, chicken, or pork sausages
- 1 onion, finely chopped
- ½ red capsicum, finely chopped
- 1 small red chilli, deseeded and finely chopped
- 2.5cm (1 inch) piece of ginger, finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons tamari or coconut aminos
- 2 spring onions, thinly sliced
- 2 tablespoons chopped coriander leaves, plus extra leaves to serve
- sea salt and freshly ground white pepper
- black and white sesame seeds, toasted, to serve
- Place the cauliflower in the bowl of a food processor and pulse until it resembles grains of rice. Set aside.
- Melt 1 tablespoon of the coconut oil in a wok or large frying pan over medium-heat. Pour in the whisked egg and tilt the pan so it covers the base. Cook for 3 minutes, or until the egg is set. Remove, slice into thin strips and set aside.
- Wipe the wok or pan clean with paper towel, then melt 1 tablespoon of the remaining coconut oil over high heat. Add the sausages and cook for 5 minutes, or until lightly golden and half cooked through. Remove the sausages from the pan and, when cool enough to handle, cut into bite-sized pieces. Set aside.
- Melt the remaining coconut oil in the wok or pan over medium-high heat. Add the onion, capsicum, chilli, ginger and garlic and stir-fry for 5 minutes, or until softened. Stir in the chopped sausage and cook for 3 minutes, or until the sausage is almost cooked through. Add the cauliflower and cook for 2-3 minutes until tender. Add the egg strips, tamari or coconut aminos, spring onions, coriander and salt and white pepper and stir-fry for 2 minutes, or until everything is heated through and well combined.
- Spoon onto a platter and serve with the extra coriander leaves, a sprinkle of sesame seeds and sriracha chilli sauce on the side (if using).
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously:
For more great recipes like this get the The Complete Gut Health Cookbook.
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Miso soup with chicken meatballs
Summer kraut with pineapple and mint
Shrimp cocktail with kimchi
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Featuring basic information on the digestion process, a nutritional guide to healing your gut, the star ingredients for gut health, a 4-week meal plan, and more than 100 delicious new recipes, this definitive guide is a must for every health-conscious cook.