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Heat a medium frying pan on a medium high heat.
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Add fresh or frozen cauli rice (without defrosting first) to the hot frying pan along with the lemon juice. Simmer for a few minutes to reduce the liquid a little.
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Add the eggs, preserved lemon (or lemon zest + a pinch of salt). Cook, stirring and scrambling as you go until it looks creamy and like risotto. And the eggs are almost set and no longer snotty looking.
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Remove from the heat and stir in the butter or parmesan.
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Serve warm or at room temp with herbs (if using) scattered over.