Who can say no to a delicious, subtly spiced fried ‘rice’?
A twist on the traditional version using cauliflower instead of rice, making it a bit lighter but just as tasty!
- 1/3cup - soy sauce
- 1cup - shaved coconut (also known as coconut flakes)
- 1 - red chilli, seeded and chopped (or to taste)
- 1tbsp - coconut oil or butter
- 1 - brown onion, diced
- 3 - garlic cloves, minced
- 1 - thumb-size piece of ginger, minced
- 1/2cup - bacon pieces (omit for vegetarian)
- 1 - carrot, sliced into rounds
- 1cup - frozen peas
- 1tbsp - lemon juice
- 4cup - cauliflower, grated (use food processor or grater)
- 2 - eggs, lightly whisked
- handful of coriander leaves, to serve
- Preheat oven to 180 degrees Celcius.
- In a large bowl, pour 1 teaspoon of soy sauce (reserving the rest for later) onto the coconut and chilli. Use your hands to stir through.
- Spread the soy coated chilli and coconut onto a baking tray and bake for 10 minutes or until they turn golden. Remove from oven and set aside.
- In a large frying pan, heat the oil over moderate heat.
- Add the onion, garlic, ginger and bacon (if using). Let it sizzle and soften until aromatic and a little golden – around 3 minutes.
- Add the carrots, peas, lemon, cauliflower and remaining soy sauce. Give it a good stir around, then push to the side of the pan, clearing space for the egg.
- Pour the egg into the pan and let it set like a thin omelette – it should take around 3 minutes.
- Shred the egg into strips, then stir it through the rest of the mixture.
- Serve the ‘fried nice’ with the coconut mix scattered on top, along with fresh coriander leaves.