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  • 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)


  1. Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
  2. Finely chop onion and garlic, then peel and dice carrots. Slice the spring onions and bacon if using. Set all this aside.
  3. 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.
  4. Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and chilli powder. Set aside.
  5. 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.
  6. 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.
  7. Top with green onions, serve and enjoy