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Serves 2

Cauliflower and Egg Fried Rice

A simple and quick meal which is full of vegetables. Would also work with rice.


  • 2 tbsp olive oil
  • 3 medium free-range eggs, beaten
  • 2 cloves garlic, finely chopped
  • 1 tbsp ginger, finely chopped
  • 55g mangetout, thinly sliced
  • 50g pak choi, sliced lengthways down the center of each leaf
  • 280g cauliflower, grated
  • 80g carrot, grated
  • 40g cashew nuts
  • 4 spring onions, thinly sliced
  • 2 tbsp tamari sauce


  • Heat a wok to medium-high heat and add 1 tbsp oil and then the eggs. Let the eggs set in a layer and flip around and chop up with a spatula. Once cooked, remove the eggs from the pan and set aside.
  • Turn the heat on the pan to high and add the remaining oil into the pan along with the garlic, ginger, and mangetout. Cook for 3 minutes.
  • Add the pak choi, cauliflower, carrot, cashew nuts, the white parts of the spring onion, and the tamari sauce. Stir fry for a few minutes or until everything is hot and cooked.
  • Turn off the heat and stir in the egg.
  • Serve onto 2 plates and scatter over the remaining spring onion.
  • Kcal: 474
  • Protein: 23g
  • Fats: 32g
  • Carbs: 21g
  • Fibre: 6.7g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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