- Servings : 4
- Prep Time : 0m
- Cook Time : 4m
- Ready In : 0m
Grate or food process the florets of the cauliflower. (It should look like ‘rice’. If you don’t have a food processor, this is a great tricep workout!)
Stir the melted coconut oil and one (of the two) tbs of coconut aminos
through the cauli-rice.
Leave this for now.
Place the coconut oil (for the pan) in a high heated pan.
Add the onion, garlic, ginger and bacon, cook until the bacon is crispy.
Add the zuchinni and capsicum and stir for a further minute or two.
Push all of the ingredients to one side of the pan.
On the empty side of the pan, pour in the egg mix and let sit for 30 seconds (using one pan instead of cooking the egg separately = less washing up).
Now run a spatula through the egg mix to make it scrambled.
Once scrambled stir all ingredients together.
Add your cauli-rice to the pan and mix for two minutes.
Now for the seasoning! Add (the other) one tbs coconut aminos, honey and hot chilli sauce to the cauli-rice, stir through.
Turn the heat down to low and let the cauli-rice heat through for a further 5 minutes.
Serve immediately (can also be reheated for lunch or even served cold!)
- One cauliflower
- One chopped onion
- One tsp ginger (finely grated)
- One clove crushed garlic
- Two rashers of bacon
- Chopped one zuchinni
- Diced one red capsicum diced
- Two eggs, lightly whisked
- Two tbs coconut aminos (this is a soy free alternative to soy sauce)
- One tbs coconut oil melted, one tbs raw honey, one tsp (coconut) hot chilli sauce, coconut oil for the pan
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