Chinese-style cauliflower fried rice with sautéed vegetables, egg, and Furikake

Ingredients

600 g cauliflower (to be chopped into “rice”)
200 g julienned carrots
200 g julienned zucchini
120 g peas
10 g minced garlic
40 g extra virgin olive oil (for sautéing)

SEASONING
15 g low-sodium soy sauce
15 g mirin
black pepper

FINISHING TOUCHES
2 eggs
olive oil for frying
2–3 tbsp Porto-Muiños Furikake

1 lime (optional)

Prepared by

CAULIFLOWER
Wash and dry thoroughly, separate into florets, and pulse in a food processor in batches until it reaches a “rice” texture. Set aside.

CAULIFLOWER RICE
Heat the oil in a large skillet and sauté the garlic without letting it brown.

Add the chopped cauliflower and sauté over high heat for 2–3 min until light and fluffy.

Stir in the zucchini, carrots, and peas and sauté for another 2–3 min, keeping them crisp-tender.

SEASONING
Add the mirin and soy sauce, mix well, and cook for another 30–60 seconds to combine the flavors and evaporate the alcohol; season with black pepper.

EGG
Fry the eggs in olive oil until the whites are set and the edges are slightly crispy, keeping the yolk runny.