Chinese cauliflower rice

Ingredients

1 head	Cauliflower, stems removed, washed (Main)
3 ½ Tbsp	Tamari, (or use low-salt soy sauce)
½ tsp	Ground ginger
1 pinch	Chilli powder
1 Tbsp	Sesame oil
½ cup	Diced carrot
½ cup	Frozen peas, or broad beans
2	Eggs, lightly beaten
2	Spring onions, chopped

Directions

1. Chop cauliflower in florets and place in a food processor. Pulse until starting to resemble rice – be sure not to over-process or cauliflower can turn mushy (should weigh approximately 400 grams). Set aside.
2. In a small bowl whisk together tamari, ginger and chilli powder. Set aside.
3. Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, carrot and peas and stir-fry about 5 minutes until tender. Slide veges to one side of wok and add in beaten eggs, scrambling until cooked through, then incorporate into veges.
4. Stir in cauliflower 'rice' and pour tamari sauce over top, mixing well. Stir-fry for an additional 3-4 minutes until cauliflower is tender. Add spring onion and stir to combine, then divide between bowls and serve.

See more low-carb alternatives to rice

• Mexican cauliflower rice
• Spiced cauliflower rice