• Dr Susan Baxter

YUM-CHA! CAULIFLOWER FRIED RICE :)

6 leaves shredded kale 1 tablespoon coconut oil 2 tablespoon fresh grated ginger 1 generous teaspoon of turmeric 2 bunches coriander, stem and leaves chopped separately

1 large cauliflower, finely chopped or grated in a food processor (600 g) Splash of water 1 sliced green chilli (optional ) 1 lime 6 spring onions, trimmed and finely chopped 1 bunch parsley, chopped 1 bunch mint, chopped 2 handfuls pumpkin seeds 1 tbsp tamari soy sauce 2 eggs


Method


Heat the coconut oil in a frying pan over a medium to high heat then add the ginger, turmeric and coriander. Stir fry for a few seconds.



Add the cauliflower and kale and stir fry for a few minutes until hot (it will smell tasty good!)


Add a splash of squeezed lime and water and the two beaten eggs. Mix through then add the spring onion, coriander, parsley, mint, tamari. Fold through the pumpkin seeds to serve.


Serve with some steamed white fish.

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