Sticky Orange Cauli & Fried Rice

Beautifully roasted cauli doused in a sticky sauce of orange juice, ginger, garlic, soy sauce, rice wine vinegar, and chilli flakes. Served on a bed of corn, pickled bell peppers, and baby marrow fried rice. Sprinkled with coriander and spring onion. Comfort food, here I come!

Sticky Orange Cauli & Fried Rice

with fresh coriander, spring onion & chilli flakes

4.8

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Egg/s (optional)
  • Sugar/Sweetener/Honey
Photo of Sticky Orange Cauli & Fried Rice
  1. CAULIFLOWER POWER!

    Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp.

  2. RICE, RICE, BABY

    Place the rinsed rice in a pot. Submerge in 150ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for a further 10 minutes until cooked and tender. On completion, drain if necessary, and fluff up with a fork.

  3. OPTIONAL EGG & FRIED RICE

    When the rice has 10 minutes remaining, crack an egg into a bowl. Add some seasoning and whisk until fully combined. Place a pan (large enough for the rice) over a medium-high heat with a drizzle of oil. When hot, add the Baby Marrow rounds and the Corn and fry for 3-5 minutes until softened and browned, shifting occasionally. Add the pickled pepper slices and the Spring Onion whites and fry for 1-2 minutes until slightly softened, shifting constantly. Add the whisked egg (if using) and fry for 1-2 minutes until cooked through and scrambled, shifting constantly. Mix in the cooked rice and ½ the Soy-vinegar. Remove from the pan, season to taste and cover to keep warm.

  4. WHEN THE CAULI IS DONE...

    In a bowl, mix the Cornflour with 20ml of water until fully dissolved. Return the pan, wiped down if necessary, to a medium heat. Add the Orange Juice, the remaining Soy-vinegar, the grated ginger and garlic, the loosened cornflour, 10ml of a sweetener of choice, and ½ the chilli flakes (to taste). Mix until fully combined. Leave to simmer for 2-3 minutes until slightly reduced, thickened and sticky. Remove from the heat and toss through the roasted cauliflower until fully coated.

  5. PILE IT UP!

    Pile up a generous helping of the veggie fried rice. Top with the sticky orange cauli and drizzle over the remaining sauce. Sprinkle over the remaining chilli flakes, the rinsed coriander and the Spring Onion greens. Dig in, Chef!

  1. CAULIFLOWER POWER!

    Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp.

  2. RICE, RICE, BABY

    Place the rinsed rice in a pot. Submerge in 300ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for a further 10 minutes until cooked and tender. On completion, drain if necessary, and fluff up with a fork.

  3. OPTIONAL EGG & FRIED RICE

    When the rice has 10 minutes remaining, crack 2 eggs into a bowl. Add some seasoning and whisk until fully combined. Place a pan (large enough for the rice) over a medium-high heat with a drizzle of oil. When hot, add the Baby Marrow rounds and the Corn and fry for 4-6 minutes until softened and browned, shifting occasionally. Add the pickled pepper slices and the Spring Onion whites and fry for 1-2 minutes until slightly softened, shifting constantly. Add the whisked egg (if using) and fry for 1-2 minutes until cooked through and scrambled, shifting constantly. Mix in the cooked rice and ½ the Soy-vinegar. Remove from the pan, season to taste and cover to keep warm.

  4. WHEN THE CAULI IS DONE...

    In a bowl, mix the Cornflour with 40ml of water until fully dissolved. Return the pan, wiped down if necessary, to a medium heat. Add the Orange Juice, the remaining Soy-vinegar, the grated ginger and garlic, the loosened cornflour, 20ml of a sweetener of choice, and ½ the chilli flakes (to taste). Mix until fully combined. Leave to simmer for 3-4 minutes until slightly reduced, thickened and sticky. Remove from the heat and toss through the roasted cauliflower until fully coated.

  5. PILE IT UP!

    Pile up a generous helping of the veggie fried rice. Top with the sticky orange cauli and drizzle over the remaining sauce. Sprinkle over the remaining chilli flakes, the rinsed coriander and the Spring Onion greens. Dig in, Chef!

  1. CAULIFLOWER POWER!

    Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp.

  2. RICE, RICE, BABY

    Place the rinsed rice in a pot. Submerge in 450ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for a further 10 minutes until cooked and tender. On completion, drain if necessary, and fluff up with a fork.

  3. OPTIONAL EGG & FRIED RICE

    When the rice has 10 minutes remaining, crack 2 eggs into a bowl. Add some seasoning and whisk until fully combined. Place a pan (large enough for the rice) over a medium-high heat with a drizzle of oil. When hot, add the Baby Marrow rounds and the Corn and fry for 5-7 minutes until softened and browned, shifting occasionally. Add the pickled pepper slices and the Spring Onion whites and fry for 2-3 minutes until slightly softened, shifting constantly. Add the whisked egg (if using) and fry for 2-3 minutes until cooked through and scrambled, shifting constantly. Mix in the cooked rice and ½ the Soy-vinegar. Remove from the pan, season to taste and cover to keep warm.

  4. WHEN THE CAULI IS DONE...

    In a bowl, mix the Cornflour with 60ml of water until fully dissolved. Return the pan, wiped down if necessary, to a medium heat. Add the Orange Juice, the remaining Soy-vinegar, the grated ginger and garlic, the loosened cornflour, 30ml of a sweetener of choice, and ½ the chilli flakes (to taste). Mix until fully combined. Leave to simmer for 4-5 minutes until slightly reduced, thickened and sticky. Remove from the heat and toss through the roasted cauliflower until fully coated.

  5. PILE IT UP!

    Pile up a generous helping of the veggie fried rice. Top with the sticky orange cauli and drizzle over the remaining sauce. Sprinkle over the remaining chilli flakes, the rinsed coriander and the Spring Onion greens. Dig in, Chef!

  1. CAULIFLOWER POWER!

    Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp.

  2. RICE, RICE, BABY

    Place the rinsed rice in a pot. Submerge in 600ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for a further 10 minutes until cooked and tender. On completion, drain if necessary, and fluff up with a fork.

  3. OPTIONAL EGG & FRIED RICE

    When the rice has 10 minutes remaining, crack 3 eggs into a bowl. Add some seasoning and whisk until fully combined. Place a pan (large enough for the rice) over a medium-high heat with a drizzle of oil. When hot, add the Baby Marrow rounds and the Corn and fry for 5-7 minutes until softened and browned, shifting occasionally. Add the pickled pepper slices and the Spring Onion whites and fry for 2-3 minutes until slightly softened, shifting constantly. Add the whisked egg (if using) and fry for 2-3 minutes until cooked through and scrambled, shifting constantly. Mix in the cooked rice and ½ the Soy-vinegar. Remove from the pan, season to taste and cover to keep warm.

  4. WHEN THE CAULI IS DONE...

    In a bowl, mix the Cornflour with 80ml of water until fully dissolved. Return the pan, wiped down if necessary, to a medium heat. Add the Orange Juice, the remaining Soy-vinegar, the grated ginger and garlic, the loosened cornflour, 40ml of a sweetener of choice, and ½ the chilli flakes (to taste). Mix until fully combined. Leave to simmer for 5-6 minutes until slightly reduced, thickened and sticky. Remove from the heat and toss through the roasted cauliflower until fully coated.

  5. PILE IT UP!

    Pile up a generous helping of the veggie fried rice. Top with the sticky orange cauli and drizzle over the remaining sauce. Sprinkle over the remaining chilli flakes, the rinsed coriander and the Spring Onion greens. Dig in, Chef!

Frequently Asked Questions

What is the preparation time for Sticky Orange Cauli & Fried Rice?

The preparation time for Sticky Orange Cauli & Fried Rice with fresh coriander, spring onion & chilli flakes is between 20 and 35 minutes.

What is the total time required to make Sticky Orange Cauli & Fried Rice with fresh coriander, spring onion & chilli flakes?

The total time required to make Sticky Orange Cauli & Fried Rice with fresh coriander, spring onion & chilli flakes is between 45 and 60 minutes.

How many servings does Sticky Orange Cauli & Fried Rice provide?

4 servings

What are the main ingredients in Sticky Orange Cauli & Fried Rice?

Baby Marrow, Cauliflower Florets, Corn, Cornflour, Dried Chilli Flakes, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Orange Juice, Pickled Bell Peppers, Soy-vinegar, Spring Onion, Spring Onions

What is the nutritional information of Sticky Orange Cauli & Fried Rice?

Calories: 497, Carbs: 95 grams, Fat: grams, Protein: 13.9 grams, Sugar: 17.7 grams, Salt: 1250 grams

How do I prepare Sticky Orange Cauli & Fried Rice?

CAULIFLOWER POWER!: Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp. RICE, RICE, BABY: Place the rinsed rice in a pot. Submerge in 300ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for a further 10 minutes until cooked and tender. On completion, drain if necessary, and fluff up with a fork. PILE IT UP!: Pile up a generous helping of the veggie fried rice. Top with the sticky orange cauli and drizzle over the remaining sauce. Sprinkle over the remaining chilli flakes, the rinsed coriander and the spring onion greens. Dig in, Chef! OPTIONAL EGG & FRIED RICE: When the rice has 10 minutes remaining, crack 2 eggs into a bowl. Add some seasoning and whisk until fully combined. Place a pan (large enough for the rice) over a medium-high heat with a drizzle of oil. When hot, add the baby marrow rounds and the corn and fry for 4-6 minutes until softened and browned, shifting occasionally. Add the pickled pepper slices and the spring onion whites and fry for 1-2 minutes until slightly softened, shifting constantly. Add the whisked egg (if using) and fry for 1-2 minutes until cooked through and scrambled, shifting constantly. Mix in the cooked rice and ½ the soy-vinegar. Remove from the pan, season to taste and cover to keep warm. WHEN THE CAULI IS DONE...: In a bowl, mix the cornflour with 40ml of water until fully dissolved. Return the pan, wiped down if necessary, to a medium heat. Add the orange juice, the remaining soy-vinegar, the grated ginger and garlic, the loosened cornflour, 20ml of a sweetener of choice, and ½ the chilli flakes (to taste). Mix until fully combined. Leave to simmer for 3-4 minutes until slightly reduced, thickened and sticky. Remove from the heat and toss through the roasted cauliflower until fully coated.

What should be prepared from my kitchen to make Sticky Orange Cauli & Fried Rice?

Baby Marrow, Cauliflower Florets, Corn, Cornflour, Dried Chilli Flakes, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Orange Juice, Pickled Bell Peppers, Soy-vinegar, Spring Onion, Spring Onions

How many calories does Sticky Orange Cauli & Fried Rice have?

497 calories

How much fat content does Sticky Orange Cauli & Fried Rice have?

grams

Woolies Products in this dish

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Bulk Broccoli & Cauliflower Florets 700 G

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Baby Corn 250 g

Baby Corn 250 G

Photo of Chia, Quinoa and Sesame White Corn Cakes 130 g

Chia, Quinoa And Sesame White Corn Cakes 130 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Baby Marrows 350 g

Baby Marrows 350 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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