Cauliflower Fried ‘Rice’ with sweet pickled daikon

fixedThis  is a very good and tasty alternative if you are trying to cut back on carbs. I love to eat fried rice with sweet pickled daikon radish. When I was a kid, a plate of thinly sliced pickled daikon with just a bit of chili to give it a kick would be the first thing they would put on the table at any Chinese restaurant in Peru. Nowadays they don’t do it anymore, or they have it sliced too thick and some don’t even have it on the menu anymore. So my mom started making it at home, and now so have I.


1 cauliflower

1 red bell pepper, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

2 spring onions, chopped

1 big carrot, shredded

2 cups of bean sprouts

2 cups of sugar snaps, chopped

2 tablespoons of grated ginger

1 bird’s eye chili, minced

1 clove of garlic, minced

2 tablespoons of oyster sauce

2 tablespoons of soy sauce

1 tablespoon of ginger syrup

1 teaspoon of sesame oil

1/3 of a teaspoon of Chinese five-spice powder

2 tablespoons of vegetable oil

1 tablespoon of white sesame seeds (optional)

1 tablespoon of black sesame seeds (optional)

For the pickled daikon radish:

1 medium daikon radish

2 cups of white vinegar

1 cup of sugar

1 bird’s eye chili, chopped

2 teaspoons of salt

To make the pickled daikon, first peel it. Then slice it as finely as you can or use a mandolin. You can use a glass jar or even a plastic container. Mix the vinegar, sugar, chili and salt. Try to dissolve the sugar as much as possible. Then add the sliced daikon, give it a good stir, cover and refrigerate for at least 4 hours or even better overnight. You can keep it for about a week.

To make the rice, remove the core from the cauliflower and then grate the florets. You can also just place it in the food processor and pulse until it has a rice like consistency.

In a pan add the vegetable oil and cook the grated ginger with the chili for a couple of minutes. Then add the garlic and cook for another minute. Add the cauliflower rice, the five-spice powder and stir fry for a few minutes. Then add all the vegetables, oyster sauce, soy sauce, ginger syrup and sesame oil. Stir fry for a couple of minutes.  Sprinkle the sesame seeds and serve with the pickled daikon.


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