Cauliflower egg fried rice
Time: 15 minutes
3 cloves of garlic, crushed and chopped
1/2 white onion, thinly sliced
1 small broccoli, chopped into bite size pieces
Handful of green beans, ends removed and cut into bite size pieces
5 chestnut mushrooms, sliced and chopped
1 tbsp sSoy sauce or Tamari
1 tsp cumin powder
1 tsp chipotle chilli flakes
2 tsp coconut oil
Sprinkle of chilli flakes
Black pepper & rock salt
Place half the cauliflower florets into a food processor and blitz until it turns to ‘rice’, do not over do it as this will make it too mushy. Repeat the process with the remaining half of the cauliflower. Leave to one side.
Heat 1 tsp of coconut oil in a large wok or frying pan.
Add the onion to the hot pan and cook for 2 minutes.
Add the garlic and cook for a further 3 minutes.
Stir in the broccoli, green beans, mushrooms and chipotle flakes to the onion and garlic and cook for 5 minutes.
Remove the vegetables from the pan and place into a large bowl. Leave to one side.
Heat the remaining coconut oil in the wok/frying pan and stir in the cauliflower rice, cumin powder, salt and pepper. Stir and cook for 2 minutes.
Make a space in the pan and crack in the 3 eggs. Allow the eggs to cook for 1 minute and then whisk using a fork – separately from the rice at the stage and cook for a further 1 minute.
Using a wooden spoon stir in the cauliflower rice into the eggs until well combined.
With the pan still on heat stir in the pre-cooked vegetables with the egg fried rice and mix well.
Remove from the heat and sprinkle with chilli flakes.
Serve on it’s own or as a side dish to some cooked chicken.
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