Ingredients
- 3 cups cauliflower (appox 1/2 head of a small cauli).
- 1 tablespoon coconut oil, butter or ghee for frying.
- 2 eggs, lightly beaten.
- 2 cloves garlic, minced.
- 1 carrot, diced.
- 1/2 cup frozen peas.
- 3 spring onions, sliced.
- splash tamari or soy sauce, to taste.
- sea salt, to taste.
- 1.5 cups roast chicken.
Directions
- 1. Grate the cauliflower on the larger side of a cheese grater, or pulse in a food processor until it's rice sized. Wrap the riced cauliflower in a couple of paper towels and squeeze to remove any excess moisture.
2. Heat 1 teaspoon of the oil in a small skillet. Add eggs and cook as a flat omelette.
3. Remove egg from the pan and slice into 2cm wide strips using a knife or a pair of scissors and set aside.
5. In the same pan, set over medium heat, sauté garlic with the remaining oil. Add in the carrot and frozen peas and a splash of water to prevent sticking, and cook for 5 minutes.
6. Add the shallots and riced cauliflower along with a generous splash of tamari or soy sauce and sea salt, to taste.
7. Stir to combine and cook for a further 3-5 minutes to heat through.
8. Gently stir through egg strips. Serve half the fried rice with half the leftover Roast Chicken, warmed (you could also stir this through the dish).
9. Place remaining cauliflower fried rice and chicken in a lunchbox for tomorrow.
Cauliflower is a great substitute for rice and an easy way to get extra vegetables into your meals.
Ingredients
- 3 cups cauliflower (appox 1/2 head of a small cauli).
- 1 tablespoon coconut oil, butter or ghee for frying.
- 2 eggs, lightly beaten.
- 2 cloves garlic, minced.
- 1 carrot, diced.
- 1/2 cup frozen peas.
- 3 spring onions, sliced.
- splash tamari or soy sauce, to taste.
- sea salt, to taste.
- 1.5 cups roast chicken.
Directions
- 1. Grate the cauliflower on the larger side of a cheese grater, or pulse in a food processor until it's rice sized. Wrap the riced cauliflower in a couple of paper towels and squeeze to remove any excess moisture.
2. Heat 1 teaspoon of the oil in a small skillet. Add eggs and cook as a flat omelette.
3. Remove egg from the pan and slice into 2cm wide strips using a knife or a pair of scissors and set aside.
5. In the same pan, set over medium heat, sauté garlic with the remaining oil. Add in the carrot and frozen peas and a splash of water to prevent sticking, and cook for 5 minutes.
6. Add the shallots and riced cauliflower along with a generous splash of tamari or soy sauce and sea salt, to taste.
7. Stir to combine and cook for a further 3-5 minutes to heat through.
8. Gently stir through egg strips. Serve half the fried rice with half the leftover Roast Chicken, warmed (you could also stir this through the dish).
9. Place remaining cauliflower fried rice and chicken in a lunchbox for tomorrow.