- 250 g cauliflower chopped
- 250 g broccoli chopped
- 2 tablespoons coconut oil
- 5 cm piece ginger finely grated
- 2 cloves garlic crushed
- 1 red chili sliced fine, reserve ½ to serve
- 4 green onions thinly sliced, reserve 2 tbsp to serve
- ¼ red capsicum diced
- 40 g cabbage shredded
- 50 g baby spinach leaves shredded
- 3 tablespoon coconut aminos
- ¼ tsp fish sauce
- ¼ tsp sesame oil
- 70 g bean sprouts
- Salt and pepper
- 1 cup fresh coriander leaves chopped
- 1 tbsp olive oil
- 4 eggs
- Lime wedges to serve
Place cauliflower and broccoli in to a food processor. Pulse until resembles rice, remove and set aside.
Heat 1 tablespoon coconut oil in a large wok.
Add onion, sliced chilli, garlic and ginger to wok, stir-fry for 1 minute or until fragrant.
Add the cabbage, capsicum and shredded spinach to the fragrant herbs and continue to sauté until soft.
Add riced vegetables. Stir-fry for 3 minutes or until tender. Add coconut aminos, sesame oil and fish sauce, ½ chopped coriander along with the bean sprouts. Stir-fry for 30 seconds or until combined, season to taste. Remove from heat.
Meanwhile, heat olive oil in a large frying pan over medium heat. Crack eggs into pan. Cook for 2 minutes or until whites are just set.
Divide among serving bowls. Top each plate with egg, extra coriander, sliced green onion and chilli. Serve with lime wedges.
Calories: 225kcal | Carbohydrates: 13g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 164mg | Sodium: 403mg | Potassium: 628mg | Fiber: 4g | Sugar: 4g | Net Carbs: 9g