Ingredients
1/4 cauliflower
3 tbsp olive oil
2 eggs
beaten
2 tamari
1/2 brown onion
diced
3 bacon
sliced into strips
2 clove garlic
crushed
1 tsp ginger
minced
1 broccoli
broken into florets
1/2 red capsicum
diced
1 tbsp fish sauce
1 tsp sesame oil
2 spring onion
sliced
1 long fresh red chilli
finely sliced
Equipment
- 1 food processor
- 1 wok
- 1 board
Instructions
- Break cauliflower up into florets and place in a food processor. Blitz to form coarse ‘rice’.
- Heat 1 tbs oil in a wok over high heat. Combine beaten eggs with 1 tsp of tamari. When oil is very hot, pour in eggs and swirl wok to coat evenly. Leave for 30 seconds until set. Turn out onto a board. Allow to cool slightly, then roll up and slice into 1cm ribbons.
- Heat remaining oil in wok over medium-high heat. Cook onion and bacon for 2 minutes until onion is translucent. Add garlic and ginger and cook for a further minute, stirring continuously. Add broccoli and capsicum and cook for 2 minutes until broccoli is just tender.
- Add cauliflower ‘rice’ to wok. Stir well to combine. Cook for 2-3 minutes. Add remaining tamari and fish sauce. Toss wok until everything is cooked and well combined. Drizzle with sesame oil and serve topped with sliced spring onions and red chilli.
Notes
Tip
Most soy sauces contain some gluten, so you can use regular soy sauce instead of tamari if gluten doesn’t bother you.
Tip
Pile on the herbs for a bigger green hit – coriander, chives and Thai basil are a great idea.
Variation
Add extra veggies if you like – mushrooms, peas, spinach and Asian greens would all work well.
