Cauliflower Fried Rice
(GF, DF)

Ingredients:
  • 1 head of cauliflower
  • 3 medium sized carrots
  • 2 bunches of bok choy chopped
  • 2 spring onion stalks diced
  • handful of chopped thai basil leaves
  • 200g medium raw cocktail prawns, tails removed
  • 4 small free range chicken thigh fillets
  • 3 free range eggs
  • 1 tbsp garlic infused extra virgin olive oil
  • 3 tbsp tamari or coconut aminos
  • 1 tsp dried chilli, 1 tsp herbamare, 1 tsp ginger
  • 1 tbsp unrefined coconut oil for cooking
  • himalayan salt and pepper to taste
Method:
  1. Chop cauliflower into florets and pulse the cauliflower in a food processor or grate cauliflower with a grater, so it resembles rice. Set aside.
  2. Peel the carrots and chop into round circles, dice 2 spring onions, chop bok choy into small pieces and chop thai basil leaves and put aside in a bowl.
  3. Heat a large pan over medium heat, using unrefined coconut oil, saute spring onion, add the chicken and season with dried spices. Cook until chicken is browned.
  4. Add the carrot and bok choy to the pan. Cook for approximately 2 minutes.
  5. Combine the eggs into a small bowl and beat with a fork, season with salt and pepper. In a separate small pan, cook the eggs, turning a few times until it makes scrabbled eggs. Set aside.
  6. Add the cauliflower rice to the pan, mix through tamari or coconut aminos, prawns and 1/2 the thai basil until all ingredients are well combined. Cook for approximately 5 mins stirring frequently. Cauliflower should be slightly crisp on the outside but tender on the inside.
  7. Lastly add in the scrabbled eggs and mix through evenly.
  8. The cauliflower fried rice is now ready to be served, garnish with the extra thai basil.
Serves 4-6

 

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