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Combination cauliflower and broccoli fried 'rice'
Combination cauliflower and broccoli fried 'rice'
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Try a nutritious twist on fried rice by swapping out rice for cauliflower and broccoli in this flavorful Asian dish.
Ingredients:
  • 450g cauliflower
  • 240g broccoli
  • 33.60 gm coconut oil
  • 300g chicken thigh
  • 2 rindless shortcut bacon rashers, roughly chopped
  • 1 large celery stalk, thinly sliced
  • 250g medium green prawns, peeled, deveined, chopped (see notes)
  • 4cm piece fresh ginger, peeled, finely grated
  • 2 green onions, thinly sliced
  • Fresh coriander sprigs, to serve
  • Lime wedges, to serve
Instructions:
  • Chop cauliflower and broccoli stems, then cut florets into small pieces. Finely chop stems in a food processor, then repeat with florets until they match the stem size. Combine in a bowl.
  • In a hot wok, melt 1 teaspoon of coconut oil. Add the egg and stir-fry for 30 seconds until softly scrambled and cooked. Plate and serve.
  • Heat the remaining oil in a wok over high heat, swirling to coat. Add chicken and bacon, stir-fry for 3 minutes until chicken is browned. Add celery, prawns, and ginger, stir-fry for 3 minutes until prawns change color. Add cauliflower and broccoli mixture, stir-fry for 2 minutes until almost tender. Enjoy!
  • Take the wok off the heat. Mix in green onion and egg until just combined. Season with salt and pepper. Transfer to serving bowls and garnish with coriander. Serve with lime wedges.

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