300 g cauliflower florets
30 g soy sauce
15 g sesame oil
30 g rice bran oil
150 g chicken thigh (minced)
100 g prawns (deshelled)
50 g red onion (diced)
20 g garlic (minced)
60 g shiitake mushroom (sliced)
100 g salmon (cubed)
60 g corn kernels
60 g green peas
5 g sesame seeds (toasted)
5 g spring onions (chopped)
Place the cauliflower fried rice into serving bowls and garnish with sesame seeds and spring onions.