Special Fried Cauli-Rice

Special Fried Cauli-Rice

This one is a proper weeknight hero in our kitchen. We came up with it when we wanted something that felt like a proper takeaway but without the heaviness, and honestly it delivers every single time. The cauliflower rice soaks up all those sesame, ginger and soy flavours brilliantly, and the crumbled tofu with turmeric gives you that classic egg-fried rice look without a single egg in sight. It's got crunch, warmth, a little bit of heat, and it comes together in about 25 minutes. Make it tonight, you won't regret it.

Cook: 25 min
Serves 4

Before You Start

  • Blender
  • Large pan

Ingredients

  • 2 tbsp toasted sesame oil
  • 1 onion - finely chopped
  • 2 garlic cloves - minced
  • 2 inches of ginger - finely chopped
  • 2 carrots - peeled, chopped
  • ½ block of firm tofu
  • 1 tsp turmeric
  • 120g mangetout
  • 1 red bell pepper - chopped
  • 3 spring onions - chopped
  • 1 fresh chilli - finely chopped
  • 120g sweetcorn
  • 120g peas
  • 60ml soy sauce
  • 1 large cauliflower - or 2 small ones
  • Sriracha
  • spring onion - chopped

Method

1

First, make the cauliflower rice

  • Break the cauliflower into flourettes, and pulse in a blender
  • Try not to put too much in the blender at once or it won't break up evenly and might get mushy
2

Then, cook the vegetables

  • In a large pan, heat the sesame oil and add the onions, garlic and ginger
  • Cook until soft, then add the carrots and cook a bit more
  • Crumble the tofu into the pan, and stir in the teaspoon of turmeric
  • This will give the tofu a beautiful golden colour
  • Then mix in the rest of the veggies and stir as you go
3

Combine the rice with the veggies and serve!

  • Add the blended cauliflower to the pan and stir into the veggies
  • Add the soy sauce and mix well
  • Serve and garnish with Sriracha and spring onions. BOSH!

Tips & Variations

  • Don't over-blitz the cauli: Pulse it in short bursts and do it in small batches. Too much at once and you'll end up with cauliflower mush rather than fluffy rice, and nobody wants that.
  • Boost the protein: This works brilliantly with edamame or frozen peas thrown in at the end for extra colour and a bit more substance. Henry always chucks a handful of edamame in when he's got some kicking around.
  • Make it spicier: If you like heat, Ian adds a good squeeze of sriracha right at the end and a sprinkle of chilli flakes while the veg is cooking. It takes the whole thing up a notch.

Why This Works

The trick is blitzing the cauliflower in small batches so you get that perfect rice-like texture rather than a mushy mess. And cooking the tofu with turmeric first is what gives the whole dish that golden colour and a subtle savoury depth that makes it taste way more complex than it actually is. Trust us on this one, it's a game changer.