Serves
2
Cauliflower and Egg Fried Rice
A simple and quick meal which is full of vegetables. Would also work with rice.
Ingredients
- 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
Directions
- 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
