I fell in love with fried rice when travelling in Thailand in 2017. So I decided to create a healthy Thai-inspired version, and I must admit that I am very proud of this creation. It is such a colourful dish and tastes so authentic and flavoursome that you won't believe that it is rice-free!
1 head cauliflower, cut into florets
1 onion diced
2 garlic clove, crushed
2 tbsp. sesame oil
1/2 tsp. chilli powder
1 tsp. curry powder
3 eggs, whisked lightly
1 carrot diced
1 zucchini diced
1 1/2 tbsp. tamari sauce (or coconut aminos)
1/4 cup dry roasted peanuts or cashews, chopped
Heat 1 Tbsp. sesame oil in a large pan and fry the leeks and garlic.
Place the cauliflower florets in food processor and blend until “rice like,” then add the rice to the heated pan of garlic and leeks.
Add rock salt, chilli powder and the extra 1 Tbsp. coconut oil.
Add the spring onion and any other green veggies you like, and then create a space in the middle.
Crack an egg in the middle of the rice and fry the rice and veggies with the egg. Add the tamari and cook.
Cook until the cauliflower is golden.
Plate up. Sprinkle with cashews to serve. Top with an extra boiled/poached egg if you wish!