Pete Evans’ has ditched bland white rice in favour of nutrient-rich, tasty cauliflower to recreate this paleo version of the much loved fried rice dish. A great one for anyone avoiding wheat or grains.
You will need:
1 1/2 cauliflower heads (about 1kg), separated into florets
4 slices of bacon or ham, diced
4 eggs, whisked
2 tablespoons coconut oil
1 onion, finely chopped
2 garlic cloves, finely chopped
200g shelled and deveined small raw prawns
100g shiitake or oyster mushrooms, sliced
2.5 cm piece of ginger, finely grated
100g okra, sliced
100g brussel sprouts, finely sliced
2 tablespoons tamari
1 large handful of bean sprouts
2 spring onions, finely sliced
1 long red chilli, finely sliced
2 tablespoons chopped coriander leaves
2 tablespoons chopped flat leaf parsley leaves
1 teaspoon chopped mint leaves
Sea salt and freshly ground white pepper
kim chi, to serve
fish sauce, to serve
What to do:
- Pulse the cauliflower in a food processor until it resembles rice
- In a large frying pan or wok, fry the bacon over high heat until crispy. Remove and set aside.
- Tip the eggs into the pan and tilt the pan so that the egg covers the base. Cook for a couple of minutes, or until the egg is set. Remove, slice into thin strips and set aside.
- Heat the coconut oil in the pan over high heat, add the onion and garlic and cook for a few minutes, or until softened. Stir in the prawn, mushrooms and ginger and cook for another few minutes. Add the okra and brussels sprouts and cook for 1 minute. Add the cauliflower and cook for 2-3 minutes until tender. Add the bacon, egg, tamari, sprouts, spring onion, chilli, herbs and some salt and pepper and cook for 2 minutes, or until everything is heated through and well combined.
- Serve with some kimchi and a splash of fish sauce.
Find more of Pete Evan’s recipes like this one go to: