Egg cauliflower fried rice — made for useful leftovers

Serves 4

Ingredients

• 6 cups riced cauliflower
• 4 large eggs
• 2 cups peas and carrots
• 1 cup shelled edamame
• 1 tbsp sesame oil
• 1 tbsp mild gochujang
• 1 tbsp reduced-sodium soy sauce
• 1 tsp honey
• Fine salt and black pepper, to taste
• Fresh herbs or lemon wedges, to serve
• Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

5 steps

Method

1. Prep every ingredient before heating the skillet; the cooking moves quickly.
2. Heat a large skillet over medium-high with the oil. Brown the main ingredient.
3. Add the vegetables and cook for 5 to 7 minutes, stirring, so they stay colourful and lightly crisp.
4. Add the seasonings and a splash of water. Toss for 2 minutes to coat.
5. Take off the heat, taste, and serve with the listed accompaniment.