I just celebrated Children’s Day with the boy on Wednesday. It was a couple of days earlier than the actual day, but because he had to do home-based learning that day and I had to take leave for that, I told him that I would bring him out if he completed his assignments diligently. Well, to be honest, the part about going out was the main agenda for that day; completing the homework was just a ploy to get him out. And it worked. We went to Amazonia that afternoon. And to be honest, I had as great a time at the playground as he did. It was really fun because he was there – with his imagination about the monsters and the championships. I really have to take my hat off him for what goes on in his mind.
It was such a good break from work for me.
Anyway, this week’s menu is a slightly healthier option, using cauliflower as the main ingredient to form the ‘rice’ in the dish. This dish is really clever in that it understands the texture of cauliflower very well – getting almost the same texture as rice from the blitzed cauliflower, and then frying the whole dish into a fried rice dish. I was pleasantly surprised at the result – an interesting take of fried rice using a vegetables.
It’s a potentially nice vegetarian dish without the meaty ingredients too!
- Cauliflower: 1.2kg (about 1.5 big floret)
- Oil: 2 tbsp + 2 tsp
- Carrot: 1, peeled and diced
- Corn kernel: of 2 corns (250g)
- Garlic: 1, finely chopped
- Scallion: 3 stalks, whites and greens separated, sliced lengthwise
- Prawns: shelled, deveined and rubbed with salt
- Preserved sausage: 2, sliced thinly
- Fish sauce: 2 tsp
- Sesame oil: 2 tsp
- Preheat oven at 180 degrees.
- Toss cauliflowers with 2 tbsp oil. Bake 20min. Leave to cool.
- Pulse in blender till small bits form (about 10 – 12 pulses). Set aside.
- Heat 2 tsp oil in wok. Stir-fry carrots for 30 seconds.
- Add corns and leave to cook for 2min on low.
- Turn up to medium heat. Add garlic and white parts of scallion. Fry till fragrant.
- Add prawns and fry till pink. Scoop everything out.
- Add sausages and fry till oil comes out. Add in cauliflower and fry 2min.
- Return veg to wok. Stir in fish sauce & sesame oil. Stir to combine.
- Scoop into serving bowls. Garnish with remaining green parts of scallion to serve.