Cauliflower special fried rice
Good for: detoxification pathways in liver, digestive system, cardiovascular system
This delicious Chinese takeaway inspired dish replaces rice with antioxidant-rich cauliflower, giving it the power to boost liver detoxification and protect your heart.
- 1/2 head cauliflower
- 500 gms chicken thighs
- 300 gms raw prawn meat
- 1 medium carrot
- 1 brown onion
- 1/2 cup frozen peas
- 1/2 cup frozen sweet corn
- 2 cloves of garlic
- 2 eggs
- 5 tbs gluten-free soya sauce
- 1 tsp finely chopped ginger
- Spring onions
- Oil for cooking
1) Finely chop onion and carrot. Heat oil in pan, add onions and carrot and then cook over a low heat until translucent and soft. Add frozen peas and corn and cook for 3-4 minutes or until tender. Remove from pan and put aside.
2) Slice chicken thighs into strips. Heat oil in pan and then cook chicken over medium heat. Remove from pan and place aside.
3) Beat together eggs. Heat oil in pan then and pour eggs into pan to form a thin omelette. Cook over medium heat lifting edges so raw egg can run underneath. Once the top has set and the bottom is brown, remove from pan and put aside to cool. Once it’s cool, roll up and slice into strips.
4) Next heat oil in pan and cook crushed garlic for one minute then add prawn meat. Cook for about 4-5 minutes or until prawns have turned completely pink. Take care not to overcook them or they will be very rubbery. Remove from pan and place aside.
5) Rice the cauliflower using a food processor or hand grater. Heat oil in pan, then add ginger and cook for one minute or until fragrant. Add cauliflower and 2 tbs of soya sauce, stir well and cook over medium heat for 3 minutes.
6) Add to the pan onion mix, prawns, chicken, egg and 3 tbs of soya sauce. Stir well and cook for 1-2 minutes or until the returned ingredients are completely hot. Serve with topped sliced spring onions and chilli sauce.