Low carb cauliflower fried rice with a thai twist, great for those ‘chilly’ nights. 

PRODUCE

RICE:
1/2 Large head of cauliflower or 1 small head grated, roughly 1.5 cup
3/4 cup cooked brown rice

HERBS AND SPICES:
4 large thai basil leaves
2 small hot red chillies, seeds removed
3 cloves garlic
1/2 tsp ground ginger
1/2 brown onion

FRESH VEGETABLES, I used:
10-12 snow peas
Large handful of baby spinach
1/4 cup mixed frozen veg (corn, peas, carrot)
3 slices fresh pineapple

CONDIMENTS:
3 eggs
1-2 tbsp olive oil
1.5 tbsp soy sauce
1/2 tsp sweet soy sauce

METHOD:

Heat grated cauliflower in microwave for 1 minute.
Begin by heating oil over frypan, add onion, garlic, chill, basil and ground ginger. Cook until just tender and aromatic.
Add snow peas and frozen vegetables, stirfry until just cooked through.
Push vegetables aside in frypan and scramble 3 eggs into pieces.
Mix in with vegetables, add in pineapple and baby spinach.
Once heated through add brown rice and cauliflower rice, stirring ingredients to mix.
Add both soy sauces and stir to combine. Fry for 2 minutes and serve.

NOTE: Could add extra protein such as chicken or pork.