I’m a firm believer in the mantra “butter makes everything better,” but there are some days when I fancy something a touch lighter. True to my Asian roots, I regularly rustle up a stir-fry from a fridge raid of leftovers when I want a quick bite; using cauliflower as a rice substitute makes the dish even healthier.
Place the cauliflower in a blender or food processor and pulse until it’s the consistency of bread crumbs. Transfer to a bowl; add the white parts of the green onions, the baby corn, and bell pepper; and mix.
Place a large nonstick frying pan over medium heat and add 1 tbsp of the oil. Crack the eggs into a bowl and beat with the white pepper and salt. Pour the eggs into the pan and swirl the pan around, so the mixture covers the whole base. Cook for a couple of minutes, or until the eggs are set, then flip the eggs and cook for 1 to 2 minutes, or until just set. Slide the eggs onto a cutting board and let cool slightly. When cool enough to handle, roll up and cut into 1/2-in-wide strips. Set aside until needed.
Heat the remaining 1 tbsp oil in a wok or large frying pan over medium heat. Add the chile, garlic, ginger, and cashews. Cook for 30 seconds while continuously tossing in the hot oil. Add the cauliflower, corn, and bell pepper. Continue tossing for 3 to 4 minutes, until it’s nicely golden. Add the sliced egg and stir to heat through, then pour the soy sauce into the pan and toss well before dividing between bowls. Serve each with a wedge of lime and sprinkling of the green onion tops.
Use a teaspoon to scrape the skin off the ginger. Use tamari instead of regular soy sauce to make this gluten-free. Stir-frying is an excellent way to use up anything left over in the refrigerator, from roast meat to vegetables.
Excerpted from Rachel Khoo’s Kitchen Notebook by Rachel Khoo, photography by David Loftus (Chronicle Books, 2015).