Ingredients

The following ingredients have 6 Servings
  • 1 large cauliflower (700g / 25oz)
  • 2 tbsp Olive oil
  • 1/2 red pepper (chopped into small cubes (82g / 2.8 oz))
  • 1/2 green pepper (chopped into small cubes (82g / 2.8 oz))
  • 2.5 tbsp grated fresh ginger (37g / 1.3 oz)
  • 1 tbsp garlic, minced (roughly 4 cloves)
  • 3 scallions / spring onions (chopped small (45g / 1.5 oz))
  • 2 tbsp coconut aminos (or soy sauce / tamari)
  • 2 eggs (large, whisked)
  • 2 tbsp toasted sesame oil
  • salt & pepper (to taste)

Instruction

  • Prepare the cauliflower rice by pulsing the florets in a food processor until they reach arice consistency.
  • Place a sauté pan or wok on a medium heat. Add the oil and stir fry the peppers, ginger, garlic and whites of the spring onions / scallions for 3 minutes.
  • Add the cauliflower and fry for a further 3 minutes, stirring regularly. Mix through the coconut aminos (or soy sauce / tamari) and salt. Push the cauliflower rice to one side of the pan and add the whisked eggs. Season eggs with a pinch of salt and pepper.
  • Scramble for approximately 1 minute, or until cooked to your liking, and then mix with therest of the ingredients. Stir through sesame oil and remove from the heat. Top with the green part of the onions, check the seasoning and adjust to taste.