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Sesame-Soy Cauliflower Rice Bowl

Sesame-Soy Cauliflower Rice Bowl

with Ginger Veggies & Pickled Cucumber

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This dish is all about the little differences. The roast cauliflower is finished in a frying pan with sesame, garlic and kecap manis – think caramelised edges and a sweet, sticky sauce. The veggies get a gingery boost and the cucumber is pickled to balance the rich flavours. With a fried egg on top, it's a delightful dinner that really delivers.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

jasmine rice

1 portion


1 knob


2 clove


1 unit


1 bag

snow peas

1 unit


1 sachet

sesame seeds


1 sachet

kecap manis

(ContainsGluten, Soy, Sulphites)

1 bunch

spring onions

1 unit

long red chilli

1 packet

crushed peanuts

(ContainsPeanutsMay be presentTree Nuts, Gluten, Milk, Sesame, Soy)

1 packet



Not included in your delivery

olive oil

1.25 cup


¼ cup

rice wine vinegar

1 tsp


1 tsp


1 tbs

soy sauce

(ContainsGluten, Soy)

2 unit


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3350 kJ
Fat27.7 g
of which saturates3.8 g
Carbohydrate107 g
of which sugars35.5 g
Protein27.1 g
Sodium2290 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, cut the cauliflower into small florets. Place on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Spread out in a single layer and roast until tender, 15-20 minutes.


While the cauliflower is roasting, finely grate the ginger. Finely chop the garlic (or use a garlic press). Cut the carrot (unpeeled) into thin matchsticks or thin half-moons. Trim and slice the snow peas into matchsticks (or trim and roughly chop). Thinly slice the cucumber into half-moons. In a small bowl, combine the rice wine vinegar, the salt and sugar. Stir to dissolve, then add the cucumber and enough water to cover the cucumber. Toss to coat, then set aside, tossing occasionally to keep the cucumber submerged.


In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the ginger, carrot and snow peas and cook until just softened, 2-3 minutes. Transfer to a plate and cover to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil. Add the roasted cauliflower, garlic and sesame seeds. Cook, tossing, until fragrant, 1-2 minutes. Add the kecap manis and soy sauce and cook until coated, 1 minute. Transfer to a bowl and cover to keep warm.


Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Crack in the eggs and fry until the yolks are cooked to your liking, 4-5 minutes. TIP: his will give soft yolks, fry for 6-7 minutes to get hard yolks. While the eggs are cooking, thinly slice the spring onion and long red chilli (if using).


Drain the pickled cucumber. Divide the jasmine rice between bowls and top with the cauliflower, carrot, snow peas and pickled cucumber. Top with the fried eggs and garnish with the spring onion, chilli (if using) and crushed peanuts. Serve with the mayonnaise.