By Keris Marsden | Published on September 2, 2017
Sub cauliflower for the usual carbs in this healthy take on the calorific stir fry – and escalate your nutrient count!
Prep time: 4-6 mins | Cook time: 4 mins | Total time: 10 mins
You’ll Need
1 tbsp coconut oil
300g prawns, peeled
1 carrot
1 red onion, peeled and diced
5 spring onions, finely chopped
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves of garlic, crushed or grated
3 tbsp tamari (or, if you can get it, coconut aminos)
1 tbsp toasted sesame oil
4-5 drops fish sauce
3 eggs, beaten
1 large cauliflower
1 large handful of chopped fresh chives
Celtic Sea or Himalayan pink salt
Method
1. Grate the cauliflower florets into a bowl. Don’t press too hard, or you won’t get a rice-like consistency. If you have a blender, just use that. Detect a funny smell? That’s the sulforaphane, a compound shown to kill cancer stem cells, so it’s worth the whiff.
2. Heat the coconut oil in a wok or large pan and then add the peppers, onion, spring onions, carrot and garlic. Stir to coat in the oil and sauté them for roughly four minutes, stirring occasionally. Try to keep the pepper crunchy, because this preserves more of their vitamin C and that will improve your recovery.
3. Add the prawns and salt, and stir through once more. Once they start to turn pink, add the tamari and toasted sesame oil, and stir through again. Cook for about two minutes. The sesame oil is a great addition, as this promotes stronger bones and can even increase the health of your ticker.
4. Add the egg to the pan and as it starts to set, add the cauliflower rice and give it another good stir. It should now start to look like egg-fried rice. Add more egg if you wish, because this will top up your protein stores and keep you building. It doesn’t taste half bad, either.
5. Cook briefly until the cauliflower rice is to your liking, and serve. Top with the fresh chives and enjoy. The cauliflower is packed with fibre, so you’ll feel fuller for longer than if you had this dish with white rice. It’s just like you’re eating carbs – but without any of the guilt.
Keris Marsden is a naturopathic nutritional therapist and co-author of Fitter Food: A Second Helping.