Heat a medium frying pan on a medium high heat.

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.

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.

Remove from the heat and stir in the butter or parmesan.

Serve warm or at room temp with herbs (if using) scattered over.