Pete Evans' cauliflower fried rice

Pete Evans' cauliflower fried rice

serves 4
Cooking time: less than 60 minutes
Course: main

Pete Evans' cauliflower fried rice
INGREDIENTS

1 1/2 (about 1kg) cauliflower heads, separated into florets
4 slices 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
100 g shiitake or oyster mushrooms, sliced
2.5cm piece of ginger, finely grated
100g okra, sliced
100g Brussels sprouts
2 tablespoons tamari
1 large handful of bean sprouts
2 spring onions, finely sliced
2 tablespoons chopped coriander leaves
2 tablespoons chopped flat-leaf parsley leaves
1 tablespoon chopped mint leaves
METHOD

1 Pulse the cauliflower in a food processor until it resembles rice.

2 In a large frying pan or wok, fry the bacon over high heat until crispy. Remove and set aside.

2 In a large frying pan or wok, fry the bacon over high heat until crispy. Remove and set aside.

4 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 prawns, 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, or until tender. Add bacon, egg, tamari, sprouts, spring onion, herbs and some salt and pepper and cook for 2 minutes, or until everything is heated through and well combined.

5 Serve with a splash of fish sauce and kimchi (Korean fermented cabbage), if desired.

PREP AND COOKING TIME: 40 MINUTES

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