If you're eating low carb and looking for some alternatives swaps, cauliflower rice is an excellent substitute. It's really easy to prepare and has just a fraction of the calories of rice, plus it's loaded with powerful nutrients. It's also super versatile. I just love this fried cauliflower rice by Pete Evans for a quick and easy midweek meal. Why not give it a whirl if you're eating low carb or not.
Serves 4 to 6 people
1 head of cauliflower approx 1kg cut
4 slices bacon or ham diced
4 eggs whisked
2 tbsp coconut oil
1 onion finely chopped
2 garlic cloves finely chopped
200g raw prawns, shelled and
100g shitake or oyster mushrooms
2.5cm piece of ginger finely grated
100g brussels sprouts, sliced
2 tbsp tamari
50g bean sprouts
2 spring onions, finely sliced
2 tbsp each of coriander, parsley &
1-2 long red chillies sliced
Salt & pepper to season
1. Pulse the cauliflower in a food processor until it resembles grains of rice.
2. In a large frying pan or wok, fry the bacon over high heat until crispy. Remove and set aside.
3. Pour the eggs into the pan and tilt the pan so that the egg covers the base.
4. Cook for a few minutes, or until the egg is set. Remove, slice into thin strips and set
5. Heat the coconut oil in the pan over high heat, add the onion and garlic and cook for a few minutes, or until softened. Stir in the prawns, mushrooms and ginger and cook for another few minutes. Add the Brussels sprouts and cook for 1 minute. Add the cauliflower and cook for 2–3 minutes, or until tender. Add the bacon, egg, tamari, sprouts, spring onion, herbs, chilli and some salt and pepper and cook for 2 minutes, or until everything is heated through and well combined.