CAULIFLOWER FRIED RICE
PREP TIME: 10 MINS COOK TIME: 10 MINS SERVES 2 (AS A MAIN)
2 tsp olive oil
2 x 60g eggs, lightly whisked 250g packet cauliflower rice
1/2 red onion, thinly sliced
125g button mushrooms, sliced 1/2 red capsicum, chopped
1/2 small red chilli, seeds removed, finely chopped, plus extra to serve (optional)
100g Macro Honey Soy Tofu,
chopped
2 tsp salt-reduced soy sauce
Juice of 1/2 a lime
50g baby spinach leaves,
shredded 1 cup shredded red cabbage 2 green shallots, thinly sliced, to serve
1 Heat ½ tsp oil in medium non-stick frying pan over medium heat. Pour eggs over base of pan, swirling pan to coat base with eggs. Cook for 2 minutes or until eggs are set and light golden underneath. Turn omelette over and cook for a further 30 seconds. Transfer to a board and set aside to cool slightly. Slice the omelette. 2 Use a fine skewer to prick small holes in the cauliflower rice packet. Cook on high/100% for
11/2 minutes. Set aside.
3 Heat remaining oil in large wok over medium-high heat. Add onion, mushroom, red capsicum and chilli. Cook for 2-3 minutes or until veg start to soften. Add tofu and cook, tossing, for 1 minute. Add soy sauce and lime juice. Toss to combine. Add spinach, cabbage and cauliflower rice to the wok. Toss until well combined and heated through. To serve, top with sliced omelette, shallots and extra chilli, if using. ➤
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