Cauliflower Rice Veggie Medley

This is so tasty and is a way healthier version of traditional take-out fried rice.  It’s tasty, packed full of healthy fibre and nutrients and your waist line will love you for it.  Cauliflower rice is a staple of our nutrition mindset programme. If you want to learn more about healthy, sustainable and easy weight loss, head over to my Free Information Group to learn more!

You literally just throw everything into a frying pan / skillet / wok and voila!

Cauliflower Rice Veggie Medley

Serves 3-4 as a main course

1 medium sized cauliflower

2 tbsp soy sauce

1 tbsp roasted sesame oil

1 tbsp freshly grated ginger

Pinch of black pepper

1 tbsp coconut oil

2 large eggs, beaten

2 cloves garlic, minced

1 onion, diced

3 celery stalks, chopped

4 spring onions, chopped

2 carrots, peeled and grated

1/2 cup frozen corn

1/2 cup frozen peas

2 yellow bell peppers, de-seeded and chopped

1/2 tsp sesame seeds

How to prepare Cauliflower Rice Veggie Medley

To make the cauliflower rice, whizz the cauliflower florets in a food processor for a few seconds until it looks like rice.

In a small bowl, whisk together soy sauce, sesame oil, ginger and black pepper then set aside.

Heat half the coconut oil in a medium frying pan / skillet / wok over a low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once.  Allow the eggs to cool before dicing into small pieces then set aside.

Heat remaining coconut oil in a large frying pan, skillet or wok over medium high heat. Add garlic and onion and cook, stirring often, until onions have become translucent, about 3-4 minutes.  Stir in carrots, corn, bell peppers and peas and cook, stirring constantly, until vegetables are tender for approx 3-4 minutes.

Stir in cauliflower rice, eggs, spring onions and soy sauce mixture.  Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.

Serve immediately, garnished with sesame seeds (optional).