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!
Serves: 4
Ingredients
1 head cauliflower, cut into florets
1 onion diced
2 garlic clove, crushed
1 tbsp. sesame oil
1/2 tsp. chilli powder
1 tsp. curry powder
3 eggs, whisked lightly
1 carrot diced
1 zucchini diced
1tbsp almond butter
1 1/2 tbsp. tamari sauce (or coconut aminos)
1/4 cup dry roasted peanuts or cashews, chopped or sesame seeds
Instructions
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, tamari and almond butter, spring onion and any other green veggies you like and stir to combine and cook for 2-3 minutes
Then create a space in the middle of the mixture in the pan and pour the whisked eggs into this space and mix with a wooden spoon/spatula. Cook and continue to stir the egg to form a scrambled eggs like mix then mix the egg into the rest of the veggie mix in the pan.
Turn off heat and serve. Sprinkle with cashews/peanuts/sesame seeds and top with an extra boiled/poached egg if you wish!