Ingredients
2 tbsp vegetable oil
1 onion peeled and diced
1 clove garlic – peeled and minced
1 red bell pepper – deseeded and finely chopped
⅔ cup) frozen peas
½ tbsp sesame oil
300g cauliflower – about 1 large head – grated/riced (this is about 3 cups once it’s riced)
2 eggs
2 tbsp dark soy sauce
¼ tsp salt
1 tsp lemon juice
To Serve:
½ bunch of spring onions chopped
STEP 1
First of all you want to grate the cauliflower.
STEP 2
Add the oil to a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent.
Add in the chopped red pepper, garlic and peas. Cook for a further 2 minutes, stirring regularly.
STEP 3
Now add the sesame oil and the grated/riced cauliflower and turn up the heat to high.
Use a spatula to toss everything together and to ensure the cauliflower doesn’t stick to the bottom of the pan.
STEP 4
Once the cauliflower rice is hot (this will take about 3-4 minutes), push the cauliflower over to the side of the pan and crack the two eggs in the space. Add a little splash of the soy sauce to the eggs.
STEP 5
Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and look scrambled, but is still a little runny.
STEP 6
Now mix the egg into the cauliflower rice.
Pour in the remaining soy sauce and sprinkle on the salt and mix it all together.
STEP 7
Add the lemon juice, stir and taste. Add a little more lemon juice if required.
Divide between 2 bowls. Top with spring onions (scallions).
Recipe by Kitchen Sanctuary