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Cauliflower Egg Rice By Chef Pankaj Bhadouria
Cauliflower Egg Rice is a uniquely tasty and healthy dish. Chef Pankaj Bhadouria shares the recipe in detail.
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INGREDIENTS
For Cauliflower Egg Rice
1 tbsp oil
1 tsp chopped garlic
1/4 cup chopped red bell pepper
1/4 cup chopped green capsicum
1/4 cup chopped yellow bell pepper
2 cups grated cauliflower
1/2 tsp soy sauce
1 tsp vinegar
salt to taste
pinch of sugar
2 eggs
1 tsp oil
water as required
1 tbsp white vinegar
1 egg
3 carrot slices
coriander leaves
PREPARATION
- Heat oil in a pan, add garlic and saute until it turns slightly golden brown in color. Now add red bell pepper, green capsicum, yellow bell pepper and saute for another 1-2 minutes on high flame.
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- Add grated cauliflower and cook on high flame until the cauliflower loses all its moisture. Now add soya sauce, vinegar, salt and cook for another 2-3 minutes. Turn off the flame, add sugar and give it a quick mix.
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- Break two eggs in a bowl and add salt. Mix well. Heat oil in a pan, pour the egg mixture and cook, stirring continuously until eggs are cooked.
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- Add scrambled eggs to the cauliflower rice and mix well until combined.
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- Heat water in a pan, add vinegar and bring it to a boil. Once the water starts boiling reduce the heat and allow it to simmer.
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- Break the egg in a small bowl lined with cling wrap and wrap the egg.
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- Poach the egg in simmering water for around 3-4 minutes.
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- In a serving plate place the cauliflower egg rice in the centre top with poached egg, garnish with carrot slices and coriander leaves and serve hot.
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