Thai-Style Vegetable Fried Rice

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February 27, 2017

Recipe by Real Food Healthy Body



Half a head of cauliflower

2cm piece of fresh ginger, peeled and finely grated

1 clove garlic, finely sliced

2 teaspoons curry powder (I use Ayam curry powder)

1/4 teaspoon five spice powder

1 small head of broccoli, broken into small florets and stalks finely sliced

1 1/2 cups frozen peas

1/8 of a red cabbage, finely sliced

3 spring onions, finely sliced

1 red chilli, de-seeded and finely sliced

Handful of snow peas, roughly chopped

4 free-range eggs

Coconut oil for frying

To serve:

Tamari (or soy sauce if you're not gluten-free)

1 red chilli, de-seeded and finely sliced

1 spring onion, finely sliced

Large handful of fresh coriander or parsley, roughly chopped

2 tablespoons roasted unsalted peanuts

1 lime


1Pulse the peanuts in a food processor to break them up into little pieces, then set aside. Pulse the cauliflower in the food processor until it resembles rice, then set aside.

2Heat about a tablespoon of coconut oil in large wok or frypan over a high heat. Add the ginger, garlic, curry powder and five spice powder and fry for a minute, adding a little more coconut oil if required. Add the broccoli, peas, cabbage, spring onions and chilli. Cook for another 1 - 2 minutes.

3Add the cauliflower 'rice' and cook for a further 1 - 2 minutes. Push the mixture to the side of the pan and crack in the eggs. Lightly scramble the eggs for about 30 seconds and then stir everything together, continuing to fry until the egg is cooked through. Stir in the snow peas to warm through. Stir through a few tablespoons of tamari to taste.

4To serve, divide the mixture into bowls and top with the remaining chilli and spring onion, the chopped coriander or parsley, the crushed peanuts and a wedge of lime for squeezing over. I also like to give some extra tamari on the side.


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