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Ingredients
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700g cauliflower, broken into florets
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1 1/2 tablespoons peanut oil
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2 eggs, lightly beaten
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500g chicken thigh fillets, trimmed, cut into bite size pieces
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1 cup corn kernels
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2 garlic cloves, crushed
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1 tablespoon finely grated ginger
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3 green onions, thinly sliced
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1 cup frozen peas, thawed
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150g snowpeas, trimmed, sliced on the diagonal
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1 1/2 tablespoons tamari (omit if you are making paleo fried rice)
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1 long fresh red chilli, thinly sliced
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1/4 cup coarsely chopped coriander, plus extra sprigs to serve
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Method
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Process the cauliflower in batches into rice size pieces.
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Heat 1/2 teaspoon of oil in a large wok over high heat. Pour half of egg, swirling wok to make a large omelette. Cook for 1 minute or until set. Flip onto a clean board, roll up tightly and thinly slice. Repeat with another ½ teaspoon of oil and remaining egg to make another omelette.
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Heat 1 teaspoon of oil in same wok over medium-high heat. Stir-fry third of chicken for 3-4 minutes or until browned and cooked through. Repeat with another 2 teaspoons of oil and remaining chicken. Set aside. Heat remaining oil and stir-fry corn for 1 minute or until lightly charred. Add garlic, ginger and 2/3 of onion and stir-fry for 1-2 minutes or until fragrant and onion has softened. Add cauliflower, peas and snowpeas and stir-fry for 3 minutes or until well coated and hot. Return chicken to the wok with sauce if using and stir-fry until hot. Serve topped with omelette, chilli, coriander sprigs and remaining onion.
Nutrition
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1522 kj Energy
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14.6g Fat Total
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3.3g Saturated Fat
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8.7g Fibre
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35.7g Protein
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187mg Cholesterol
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569mg Sodium
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9.6g Carbs (sugar)
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27.7g Carbs (total)
Notes
To avoid over-processing the cauliflower, do it in small batches for 5 seconds at a time. Transfer the cauliflower to a bowl and put back into the processor any big pieces. Unsuitable to freeze.
Source: Taste.com.au[/fusion_text]