I know cauliflower rice is not new at all. I even have a recipe for it on the blog. But this is so much better than that recipe. Because it has broccoli too. And crispy bits. And cashews. And is easier and I’m sorry it took me so long to figure this out. You can thank this whole no grains thing I’m having to do for forcing me to find THE BEST way of making a vegetable based ‘rice type thing’. An here we are…

Things that I think make this better: It’s drier than the usual and if you’re patient you’ll get actual crispy bits of fried rice. It’s super simple and you can add more things to it if you like but it’s pretty great as is. If you can’t eat a whole bucket load of cauliflower without getting err,  a little gassy, then this might work better for you because it’s half broccoli. And broccoli is one of my favourite vegetables.

There’s no soy added to this and it’s really a homage to my chicken and cabbage fragrant fried rice recipe… but without the rice. If the idea of not having rice is ridiculous to you but you want to up your vegetable intake then just add 1 cup of rice to this mixture. Sorted.

But it doesn’t need it and is the perfect thing for eating with curries. or I had it the other night with garlicky spinach and mushrooms stir fried with tamari. It means that you’re getting at least 2 serves of vegetables in too so yay! If you have this with the lamb and eggplant curry recipe I posted yesterday then you’d be getting 5 cups worth of vegetable sin. Seriously, this is like #goals on this Gut Makeover thing I’m doing.

Are you desperate for me to stop doing this gut makeover so I’ll start posting pasta again and not writing ‘gut’ so much in each post? It’s okay you can tell me… I’m already planning my next pasta recipe don’t you worry.

But I will be eating this not rice fried rice way past the gut makeover month because I love it. Such a great and tasty side! I sometimes add a few cups of shredded cabbage along with the carrots to bulk it out if I need to serve a couple more people. Shredded chicken would be excellent too.

If you don’t have a food processor you could finely chop the broccoli and cauliflower or grate them.

Serves 4



1 Tbs olive oil

2 eggs

1/4 tsp fish sauce (or tamari if vegetarian)

1/3 cup finely shopped spring onion (plus extra to serve)

2 tsp ginger, freshly grated

2 Tbs coriander root and stalk, finely chopped

2 tsps chilli flakes

2 carrots, finely diced (approx 1.5 cups)

1/2 head cauliflower, broken into chunks (about 5 cups of cauliflower, include stalk)

1 head of broccoli, broken into chunks (about 3 cups of broccoli, include stalk)

1 tsp salt

1 tsp white pepper

1/3 cup roasted cashews

1/4 cup Coriander leaves to serve


Lightly beat together the eggs and fish sauce.Place a large heavy based fry pan on high heat. Add 1 tsp olive oil and once hot add the eggs and swirl to make a thin omelette. Cook for a minute or so, when nearly set remove from the pan. Roll up and finely slice, set aside.

Add the remaining oil to the pan along with the onion, ginger, coriander stalks and chilli flakes. Stir fry for one minute and then add the carrot. Stir fry for 2 minutes.

Place the broccoli and cauliflower in a food processor and pulse until it resembles fine rice. Add to your pan and stir to mix through with the fragrant carrot mixture. Add salt and white pepper and mix through. Spread the mixture into an even layer in the pan and allow to cook for a couple of minutes then turn the mixture using a spatula to lift the crispier bits off the bottom. Repeat 2 – 3 times until you can see fleck of golden bits. Taste, season more if necessary.

Mix through the cashews and egg. Serve topped with coriander leaves and extra spring onion.

HH. x



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