1 Large Cauliflower
1 Carrot, quartered and sliced
6 Mini Sweetcorn, sliced
½ Cup Fresh or Frozen Peas
1 Chilli, finely chopped
2 Large Cloves of Garlic, finely sliced
2 inch knob Ginger, peeled and matchsticked
1 Chicken Breast, diced
4 Rashes of Bacon, diced
2 Eggs, lightly beaten
2 Tbsp Dark Soy Sauce
2 Tbsp Coconut Oil
3 Spring Onions, finely sliced
Salt and Pepper
- Remove the leaves from the Cauliflower and break it up into equally sized pieces. Add then to your food processor and blitz in 20 second blasts. You want the pieces of Cauliflower to be larger than rice, so that it hold together when it cooks. Sometimes to achieve this I remove the larger bits that aren’t breaking down and do them again after, so that I don’t end up over processing the whole thing just to break the last few bits up.
- Prep all your other ingredients – you will add them quickly once the wok is on.
- Heat your Coconut Oil in a large wok over a medium heat.
- Add the Bacon first and cook till crisp. Remove and set aside.
- Retaining the fat in the wok, now add the Chicken pieces and brown. Remove and set aside.
- Retaining the fat again (this all adds flavour), add the Egg, cook this lightly so that it is still a little wet. Remove and set aside.
- Turn the heat up to a medium/high flame and add the Garlic, Ginger and Chilli, caramelise.
- Now add the Cauliflower rice and toss.
- Follow up with there remaining vegetables.
- Fry and toss all the ingredients for a few minutes, steam should come off the wok.
- When it starts looking a bit more dry add the Meat and Egg, break them up and mix them well into the rice.
- Now turn the heat to high!
- Add the Soy Sauce down the side of the pan, let it evaporate and then run with your spoon down the side of the pan to scrape the caramelisation into the rice. Follow with lots of Salt and Pepper. This adds amazing flavour.
- Toss for another few minutes and then serve!
- Garnish with the Sesame Oil, Spring Onions, Fried Onions, Coriander and Chilli Sauce.
Make sure you don’t over blitz the Cauliflower, you need it to be in clear pieces so that it doesn’t become soft and sludgy when you cook it.