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- 1 small cauliflower head (separated into florets)
- 14 raw prawns (shelled and deveined)
- 2 free-range eggs (whisked)
- 2 tbsp coconut oil
- 1 brown onion (finely diced)
- 1 garlic clove (crushed)
- 1 small red chilli
- 250 g chicken mince (optional)
- 1 large carrot (finely diced)
- 1 small red capsicum
- 1 head small broccoli (separated into florets)
- 2 boc choy (thinly sliced)
- 3 tbsp Tamari or Coconut Aminos
- 1 green onion (sliced)
Instructions
- Pulse the cauliflower in the food processor or Thermomix until it resembles rice.
- In a large frying pan or wok, cook the prawns in 1/2 tablespoon of coconut oil. Remove and set aside.
- Add another 1/2 tablespoon of coconut oil to the pan. Tip the eggs into the pan and tilt the pan slightly, so that the egg covers the base. Cook for a couple of minutes, or until the egg is set. Remove and slice into thin strips and set aside.
- Heat the remaining coconut oil in the frying pan over high heat. Add the onion, garlic and chilli, cooking for a few minutes, or until softened.
- Add the chicken mince and cook until golden.
- Add the carrots, capsicum, broccoli, and cauliflower, cook for 2-3 minutes.
- Add the prawns, egg, boc choy, spring onion, splash of tamari or coconut aminos and some salt and pepper and cook for another 2 minutes, or until everything is heated through and well combined. Serve whilst hot 🙂
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dairy Free, Dinner, gluten free