Name: Cauliflower and egg “fried rice”
Yield: 2 - 4
Ingredients: 1 large cauliflower, chopped; 60 ml (¼ cup) neutral-flavoured oil, such as vegetable oil; 4 eggs lightly beaten; 2 garlic cloves, finely chopped; 50 gm ginger, finely chopped; 1 bunch of snake beans (about 200gm), thinly sliced; 1 tbsp fish sauce; Maggi seasoning (see note), to taste; Lime wedges, for squeezing, plus extra to serve; Thinly sliced spring onion and long red chilli, to serve; Coriander leaves, to serve

Substitute cauliflower for plain old white rice to up the vegetable count, either as a bed for a curry, or in this twist on fried rice.

Ingredients

1 large cauliflower, chopped

60 ml (¼ cup) neutral-flavoured oil, such as vegetable oil

4 eggs lightly beaten

2 garlic cloves, finely chopped

50 gm ginger, finely chopped

1 bunch of snake beans (about 200gm), thinly sliced

1 tbsp fish sauce

Maggi seasoning (see note), to taste

Lime wedges, for squeezing, plus extra to serve

Thinly sliced spring onion and long red chilli, to serve

Coriander leaves, to serve

Method

1.Process cauliflower in batches in a food processor until very finely chopped.

2.Heat half the oil in a wok over high heat until smoking. Add egg and stir vigorously until completely dry and broken up (1-2 minutes), then transfer to a plate. Add remaining oil to wok with garlic and ginger and stir-fry until fragrant (30 seconds), add beans and stir-fry until starting to become tender (1-2 minutes), then add cauliflower and fish sauce and stir-fry until cauliflower starts to soften (2-3 minutes). Return egg to pan, season to taste with Maggi seasoning and white pepper, and squeeze in lime juice to taste.

3.Top with spring onion, chilli and coriander, and serve with extra lime wedges.