Half a head of cauliflower
2 rashers of streaky bacon (omit for plant based version)
Three green/spring onions - small coarse chop.
1 carrot - grated.
Ginger - 2cm nub - minced/crushed
Garlic- three cloves - minced/crushed
Vegetable oil 2 tbsp (rice bran or corn are best)
Sesame oil 2 tbsp
Soy sauce 2 tbsp
Chinese chilli paste 1 tbsp (optional but tasty)
Coarsely chop cauliflower into florets, then grate the florets off using large holes on a cheese grater. Pro tip: grate into a large bowl placed in the sink so your kitchen floor doesn't get covered in stray cauliflower!
Heat a large saute pan or wok over medium heat and spray with oil.
Add the sesame oil, ginger and garlic until soft. Raise the heat to medium-high.
Add the riced cauliflower to the saute pan along with soy sauce. Mix and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly browned.
Add in grated carrot and chopped spring onion and carefully mix through.
Push the cauliflower mix to the outer edge of the pan creating a small opening.
Crack your egg into that small opening straight onto the exposed pan and mix through the cauliflower rice mixture as it cooks.
Turn heat down, add soy, Chinese chilli paste to taste and more spring onion to garnish.
Recipe care of Victoria J Damiani.