PORK & PRAWN CAULIFLOWER RICE
If you wish you could turn back time and start the year again you’re in luck as it’s Chinese and Vietnamese New Year celebrations commencing later this week on 16 February. 2018 is the Year of the Dog, marking the second new moon rising and bringing together many families and friends for special meals, gift giving and of course, fireworks! Although I don’t strictly celebrate Chinese New Year, I do think it’s a great excuse to take a trip to China town to see the dragons performing, cook some Chinese food and hang up pretty red lanterns.
As you might know, my mum’s side of the family were some of the first Chinese settlers in Australia circa 1850’s, so even though I wouldn’t say the bloodline is strong, we still like to remember that part of our family history through food. This recipe is inspired by my mum’s fried rice, which is always a requested dish at family functions. I’ve tweaked it a little by making it with cauliflower rice instead, which works really well as a rice substitute and doesn’t require too much seasoning like real rice.
I just love the combination of prawns and pork! Mum would add lap cheong (Chinese sausage) and char sui pork to her fried rice, but there is just no whole food, healthy alternative for these ingredients, but a little pork belly or fillet works well too, or you could also throw in some bacon for good measure!
Wishing you all the best for the Lunar New Year, I have a feeling it’s going to be a special one for me as I am 40 weeks pregnant tomorrow and I am starting to feel little niggles, perhaps little baby would like to join in on the new year party!
Pork and Prawn Cauliflower Fried Rice
Prep Time: 15 minutes
Cook Time: 10 minutes
WHAT YOU WILL NEED
1 large head of cauliflower, cut into large florets
4 free range eggs
1 teaspoon Melrose sesame oil
3 cloves garlic, finely chopped
3 cm knob ginger, finely sliced
50g pork fat, cut into 1cm cubes or 2 tablespoons Melrose refined coconut cooking oil
400g raw and peeled Australian prawns
300g pork fillet or belly, sliced thinly
1 teaspoon fish sauce
6 spring onions, thinly sliced
1 cup frozen or fresh peas
2 – 3 teaspoons tamari
2 teaspoons Melrose sesame oil
1 cup bean shoots
HOW YOU MAKE IT
Place half the cauliflower florets into a food processor and blitz on medium speed until cauliflower resembles “rice” or “cous cous,” remove and repeat with remaining cauliflower. Don’t blitz on high speed or it may become cauliflower mush (not what we’re looking for, a little chunky is OK!) Set aside.
Beat eggs well to make an omelette, place sesame oil into small – medium sized fry pan over low-medium heat and add eggs. Flip omelette when almost cooked. Remove from fry pan, roll up omelette and slice thinly.
Place wok over medium heat, add pork fat and allow fat to melt / render and the pork cubes to become golden and crispy . When a few tablespoons of oil has rendered (become liquid), add garlic and ginger and toss well for a minute, alternatively you can use refined (flavour-free) coconut oil. Turn up the heat to high and add pork and prawns and cook for a further few minutes until coloured but not fully cooked through. Remove pork and prawns from wok and set aside.
Add in cauliflower, spring onion and peas and toss well for two minutes, season with tamari and remaining sesame oil and continue to cook. Add back in pork and prawns, sliced omelette and bean shoots and toss for a few minutes. Taste and add more seasoning if required. Serve warm.