- 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
- Chop cauliflower into florets and pulse the cauliflower in a food processor or grate cauliflower with a grater, so it resembles rice. Set aside.
- 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.
- 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.
- Add the carrot and bok choy to the pan. Cook for approximately 2 minutes.
- 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.
- 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.
- Lastly add in the scrabbled eggs and mix through evenly.
- The cauliflower fried rice is now ready to be served, garnish with the extra thai basil.