• 700g cauliflower, broken into florets
  • 1 1/2 tablespoons peanut oil
  • 2 eggs, lightly beaten
  • 500g chicken thigh fillets, trimmed, cut into bite size pieces
  • 1 cup corn kernels
  • 2 garlic cloves, crushed
  • 1 tablespoon finely grated ginger
  • 3 green onions, thinly sliced
  • 1 cup frozen peas, thawed
  • 150g snowpeas, trimmed, sliced on the diagonal
  • 1 1/2 tablespoons tamari (omit if you are making paleo fried rice)
  • 1 long fresh red chilli, thinly sliced
  • 1/4 cup coarsely chopped coriander, plus extra sprigs to serve



  1. Process the cauliflower in batches into rice size pieces.
  2. 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.
  3. 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.


  • 1522 kj Energy

  • 14.6g Fat Total

  • 3.3g Saturated Fat

  • 8.7g Fibre

  • 35.7g Protein

  • 187mg Cholesterol

  • 569mg Sodium

  • 9.6g Carbs (sugar)

  • 27.7g Carbs (total)



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.