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Season with fresh coriander and lime juice and serve immediately with a sprinkling of white bean sprouts and peanuts.
Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
- 250g smoked bacon, chopped
- 2 garlic cloves, chopped
- 2cm fresh ginger, peeled and chopped
- 1 red chilli, seeded and chopped (or to taste)
- 400g cauliflower rice (see below)
- 250ml peas
- 2 handfuls baby spinach
- 4 eggs, beaten
- 3 spring onions, chopped
- 30ml soy sauce
- fresh coriander and lime juice to taste
- 100ml white bean sprouts, rinsed
- 250ml peanuts, roughly chopped
Fry the bacon until crispy. Add the garlic, ginger and chilli, and fry for a few seconds. Stir in the cauliflower rice and stir-fry until the grains begin to brown. Reduce the heat and add the peas and spinach. Stir through and then add the eggs, spring onions and soy sauce and stir-fry until the eggs are cooked. This will go quickly and remember: after the wok has been removed from the heat, the food will keep on cooking due to the residual heat. Season with fresh coriander and lime juice and serve immediately with a sprinkling of white bean sprouts and peanuts.
Make your own cauliflower rice
Cut two heads of cauliflower into chunks, then pulse them quickly (stalks and all) in a food processor until they look like grains of rice. Be careful that the cauliflower doesn’t become pulpy!
