Grain Free Fried Rice

Lunch, Dinner

Serves: 1 Prep: 00:10 Cook: 00:10

INGREDIENTS
1.5 cup(s) cauliflower
1/2 tablespoon(s) coconut oil (extra virgin)
1 clove(s) garlic diced
1 chilli (red) finely chopped
4 mushrooms (cup or button) sliced
1/4 capsicum (green) diced
1 cup(s) broccoli chopped
2 stalk(s) celery chopped
1/3 cup(s) green peas (frozen)
2 tablespoon(s) tamari (or soy sauce)
1 tablespoon(s) fish sauce
1 free range egg(s) whisked
salt & pepper to taste

METHOD
1. To make cauliflower rice, blitz in a food processor until it resembles rice. Depending on the size of
your processor, you may need to split this step into two or three to ensure you don't end up with
cauliflower mash.
2. Heat half of the coconut oil to a non-stick frypan and lightly brown garlic.
3. Add chili and vegetables and stir well.
4. Add tamari, fish sauce and salt and pepper.
5. Add cauliflower rice and sauté for two to three minutes, keeping vegetables crunchy. Serve into
a bowl.
6. In the same frypan, heat the remaining coconut oil and add egg. Cook, flipping both sides and
transfer onto a plate. Dice into small pieces and stir through bowl of fried rice. Enjoy.

NUTRITIONALS

Energy Calories Protein Fibre Fat Saturated Fat Carbs Sugar

1681.0kj 401.6cal 23.5g 17.8g 14.7g 9.7g 28.3g 26.1g
DF NF G GF P PE PR