This is another great dish to use up leftover veggies.  Contains protein from the eggs.

Use whatever veg you have to hand, just chop it small or slice thinly so it cooks quickly.

Great as a vegetarian main on its own or also lovely with a piece of pan-fried seabass, salmon or mackerel on top for extra goodness.

Print Recipe

Cauliflower Egg Fried Rice

Prep Time

15 mins

Cook Time

15 mins

Servings

Ingredients

• 1 tbsp olive oil or coconut oil
• 2 cloves garlic (crushed)
• 1 tbsp fresh ginger (grated)
• 1 birds eye chilli finely chopped optional
• 300 g cauliflower grated or whiz up in food processor to make rice
• 100 g carrot thinly sliced
• 100 g Courgette thinly slices
• 200 g mushrooms chopped
• 100 g kale or cabbage chopped
• 100 g green beans or peas or edamame beans
• 2 medium eggs beaten
• 2 tbsp low salt soy sauce

Prep Time 15 mins Cook Time 15 mins Servings Ingredients 1 tbsp olive oil or coconut oil 2 cloves garlic (crushed) 1 tbsp fresh ginger (grated) 1 birds eye chilli finely chopped optional 300 g cauliflower grated or whiz up in food processor to make rice 100 g carrot thinly sliced 100 g Courgette thinly slices 200 g mushrooms chopped 100 g kale or cabbage chopped 100 g green beans or peas or edamame beans 2 medium eggs beaten 2 tbsp low salt soy sauce

Instructions

1. Chop all the veg ready
2. Heat the oil and fry the garlic, ginger and chilli for a minute
3. Add the chopped veggies and cauliflower rice to the pan and stir fry for 3-5 minutes
4. Make a hole in the middle and add the egg. Move around so it scrambles and cooks through.
5. Add the soy sauce and stir well before plating up.

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