PREP: 20 MINS
COOK: 10 MINS
EASY
SERVES: 10
Ingredients
- 1 Cauliflower
- 1 Onion
- ½ cup frozen Peas
- 2 Carrots
- 2 Eggs, whisked
- 1 Tbsp Sesame Oil
- ¼ cup Soy Sauce
- 1 Tbsp Brown sugar
- 1 tsp ground Ginger
- 1 clove garlic
- Pinch of chilli powder
- 2 Spring Onions
- 3 rashers Bacon (optional)
Method
- Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
- Finely chop onion and garlic, then peel and dice carrots. Slice the spring onions and bacon if using. Set all this aside.
- Heat a large fry pan over medium heat and drizzle in sesame oil. Add onion, bacon, peas and carrots and fry until tender, about 2 minutes.
- Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and chilli powder. Set aside.
- Push the veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
- Stir in cauliflower “rice” and pour the soy sauce over top, mixing well. Cook for another 3 to 4 minutes, until cauliflower is soft and tender.
- Top with green onions, serve and enjoy