One-Pan Chicken and Broccoli RiceMarch 7, 2017
Spicy Tuna Fish CakesMarch 15, 2017
Servings: 2 persons
Difficulty level: Beginner
1 cauliflower head, riced
2 eggs, lightly beaten
½ cup long bean, diced
200 g shrimp, peeled and deveined
2 stalks green onion, chopped
Seasonings for long beans and shrimps
½ tsp salt
Seasonings for rice
2 tbsp vegetable oil
½ tbsp dark soy sauce
1 tbsp light soy sauce
½ sesame oil
½ tsp salt
½ tsp white pepper
Fresh spring onion, chopped
- Grind cauliflower
Break apart cauliflower into small florets. Using food processor, grind cauliflower until you get the size of rice grains.
- Cook long beans and shrimps
Add salt into boiling water. Add diced long beans and cook 3 minutes. Add shrimps and cook for 2 minutes. Strain and set aside.
- Stir fry
Heat up vegetable oil in a wok on medium heat. Add beaten eggs. Scramble eggs for about 10 seconds or until half-cooked. Add riced cauliflower. Stir fry for 1 minute.
- Mix all ingredients
Add cooked long beans and shrimps. Add dark soy sauce. Stir fry and mix for about 30 seconds or until evenly coloured. Add light soy sauce, sesame oil, salt and pepper. Stir fry for another 1 minute.
Turn off the heat. Add green onions. Give it a final stir.
Plate and top with some chopped fresh green onions. Enjoy!