Header for Mushroom Cauliflower Fried RICE

Fried rice with mushrooms, cauliflower and chillies: Easy lunch

Do you need a quick lunch or dinner with all the nutrients you need? A bowl of fried rice with mushrooms and cauliflower and chillies is the way to go.

Header for Mushroom Cauliflower Fried RICE

Do you have lots of leftover rice and all kinds of bits and bobs in the fridge that aren’t enough for one full meal? Fried rice might have originated in Southeast Asia but it’s great for everybody. Pantry dishes, one-pan dishes or whatever else you call it, leftovers thrown together are always delicious. This fried rice with mushrooms, cauliflower and chillies are great for a quick lunch or dinner.

Tips for your fried rice with mushrooms and cauliflower

Making fried rice is all about layering at the right time and if your pan or wok is hot enough, it will be ready in moments. Mushrooms have a meaty texture and pack a nutrient-dense punch. With all of the tasty veggies, this is the perfect vegetarian and vegan meal. If you want something very authentic, pop a pre-scrambled egg and mix with chopsticks and coat every grain of rice as you can.

Do you need a quick lunch or dinner with all the nutrients you need? A bowl of fried rice with mushrooms and cauliflower and chillies is the way to go.

Fried rice with mushrooms and cauliflower recipe

5 from 1 vote
Recipe by South African Mushroom Farmers’ Association Course: DinnerCuisine: GlobalDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Ingredients

  • 1 head cauliflower

  • 500 g baby button mushrooms, sliced in half

  • 2 tbsp sesame oil

  • 2 tbsp garlic cloves, minced

  • 1 tbsp ginger freshly grated

  • 1-2 fresh chillies

  • 1 cup fresh or frozen edamame beans, shelled

  • 1 large yellow pepper, sliced

  • 2 tbsp soy sauce

  • 4 spring onions, thinly sliced

  • toasted peanuts, diced

  • basil leaves

  • salt & pepper

Method

  • Cut out the cauliflower core and discard. Cut the rest into florets. Pulse florets in a food processor until small rice-like ‘grains’. (If you do not have a food processor you can finely dice the cauliflower or grate it)
  • Heat sesame oil in a large wok or deep-sided frying pan over medium-high heat.
  • Add the mushrooms and cook until lightly golden brown and most of the liquid is gone. Season to taste.
  • Add the garlic, ginger, and chilli and stir-fry until fragrant. Add the cauliflower, edamame and bell pepper.
  • Sauté to cook the veg until just tender.
  • Season with soy sauce and black pepper. Scatter with sliced spring onions.
  • Dish cauliflower rice into bowls and add a squeeze of lime juice.
  • Scatter with toasted peanuts and torn basil leaves.

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