Made With Riced Cauliflower
Carbs
20g
Time
10 mins
Calories
270
Veg Servings
1
Ingredients
- 1 pack of Fullgreen Cauliflower Rice (200g / 7oz)
- 2 Garlic Cloves, thinly sliced
- 1 Bird’s-eye Chilli, thinly sliced
- 4 tbsp Soy Sauce (or Kecap Manis, optional)
- 1 tsp of White Wine Vinegar
- ½ tsp of Brown Sugar (optional)
- 1 Medium White Onion, diced
- 1 Large Egg
- Spring Onions, chopped
- Beansprouts (optional)
- Tomatoes, quartered
- Cucumbers, diced
- Juice of ½ a Lime
- 2 tsp Thai Shrimp Paste (optional)
- Fried Garlic Flakes (optional)
Method
- 1 Chop the Chilli, Onion and Spring Onions (plus some Beansprouts, if you fancy). Then quickly stir-fry in a hot wok with a little Oil.
- 2 Add Soy Sauce, Vinegar and Brown Sugar (or Kecap Manis, instead of Soy Sauce - and NO Sugar). Also add the Shrimp Paste at this time (again, optional)
- 3 Allow the sauce to thicken for a couple of minutes before taking it off the heat and adding the Cauli Rice. Toss the Cauli Rice to break-up any lumps and coat with sauce (the heat of the wok should be enough to warm it through)
- 4 Meanwhile, in a seperate non-stick frying pan, fry an Egg so that it's nice and crispy at the edges. Then chop Tomatoes and Cucumber.
- 5 Fill a breakfast bowl with fried Cauli Rice, top with the Egg, and garnish with Tomatoes, Cucumber and Fried Garlic Flakes (optional)
- 6 Squeeze some Lime Juice over everything, serve and enjoy!!
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