Ingredients

1 head of cauliflower cut into large pieces

100g trimmed bacon

1 tsp sesame oil

3 large eggs whisked

1 medium carrot finely diced

1⁄2 red capsicum deseeded & finely sliced

2 tsp fresh ginger finely grated

1⁄2 cup (70g) frozen peas defrosted

2 tbs (40ml) soy sauce (or tamari if gluten free)

1 spring onion finely sliced

30g unsalted peanuts roughly chopped

1 long red chilli finely sliced

1⁄2 lemon

Method

1. Pulse cauliflower in a food processor until it resembles rice. Transfer to a clean tea towel and press to remove excess moisture and set aside.

2. Heat a large non-stick frypan over medium heat and cook bacon. Remove bacon from pan and thinly slice.

3. In the same pan over medium heat, add oil and eggs, tipping to cover base with egg mixture. Cook for 1-2 minutes or until just set. Remove from pan, roll up and thinly slice.

4. Add carrot and capsicum to pan and cook for a few minutes.

5. Add ginger and cauliflower to the pan and stir-fry for 2 minutes.

6. Add bacon, peas and soy sauce and continue to cook for 5 minutes. Adjust seasoning.

   Divide ‘rice’ between bowls and top with egg, spring onions, peanuts and chilli and squeeze over lemon juice to serve.

Nutritional Information

Energy (kJ) 1735

Energy (cals) 414

Protein 34.5g

Fat 20.7g

Sat. Fat 4.9g

Carbs 15.1g

Sugar 12.7g

Fiber 14.6g