Inspired by ‘Mr Paleo’ Pete Evans this Paleo-style fried rice is sure to impress! Full of herbs, my beloved brussel sprouts, and so much flavour.
I’m a fan of Paleo – the hunter-gatherer style, healthy fats and protein –
1 ½ cauliflower heads (about 1 kg), separated into florets
4 slices of bacon or ham, diced
4 eggs, whisked
2 tablespoons coconut oil
1 onion, finely chopped
2 garlic cloves, finely chopped
200 g shelled and deveined small raw prawns
100 g shiitake mushrooms, sliced
2.5 cm piece of ginger, finely grated
100 g okra , sliced
100 g brussels sprouts
2 tablespoons tamari
1 large handful of bean sprouts
2 spring onions, finely sliced
2 tablespoons chopped coriander leaves
2 tablespoons chopped flat-leaf parsley leaves
1 tablespoon chopped mint leaves
Sea salt and freshly ground white pepper
- Pulse the cauliflower in a food processor until it resembles rice.
- In a large frying pan or wok, fry the bacon over high heat until crispy. Remove and set aside.
- Tip the eggs into the pan and tilt the pan so that the egg covers the base. Cook for a couple of minutes, or until the egg is set. Remove, slice into thin strips and set aside.
- Heat the coconut oil in the pan over high heat, add the onion and garlic and cook for a few minutes, or until softened.
- Stir in the prawns, mushrooms and ginger and cook for another few minutes. Add the okra and brussels sprouts and cook for 1 minute.
- Add the cauliflower and cook for 2–3 minutes, or until tender.
- Add the bacon, egg, tamari, sprouts, spring onion, herbs and some salt and pepper and cook for 2 minutes, or until everything is heated through and well combined.
- Serve with a splash of fish sauce (optional).