So this recipe was inspired by my mother in law to be, Lynn. She recently decided to give paleo a go, but was worried about eating meat every day. I immediately thought that eggs would be the answer, so I created this special fried rice kind of dish. You can even leave out the prawns and add more veggies if you’re not in the mood for prawns and you’ll still get your protein from the eggs! It turned out really good and my other half said it’s one of the best paleo meals I’ve made to date
A paleo version of a chinese classic that's delicious and filling.
- king prawns - 180g raw peeled
- Spring onions - 3
- beansprouts - 100g
- cauliflower - 1 head
- shitake mushrooms - Around 10
- yellow bell pepper - 1
- carrot - 1
- fresh ginger - 1 thumb size piece
- garlic - 2 cloves
- toasted sesame oil - 3 tbsps
- Gluten free tamari sauce - 2 tbsp
- eggs - 2
- ground white pepper - large pinch
• To start with, break your cauliflower into smallish florets and steam for 12 minutes.
• When the cauliflower is steamed, use a masher to break it up into rice size pieces.
• Add a little drizzle of the sesame oil and stir just to separate the "rice" along with a generous pinch of white pepper and then set aside to cool.
• In a wok, heat a tablespoon of the sesame oil and fry your finely chopped ginger and garlic briefly.
• Finely chop your pepper and spring onion, slice your carrot into thin rounds and slice your mushrooms into bite size pieces.
• Add your carrot and spring onion first, stir frying for a couple of minutes until the carrot starts to colour slightly, then add your mushroom and pepper and stir fry for another minute.
• Add your bean sprouts to the pan and stir briefly, so that they are heated through, then remove all the veg from the pan and set aside.
• Beat your eggs in a bowl with a splash of tamari sauce.
• Add your cauliflower "rice" to the pan and fry for a couple of minutes, then slowly add the beaten egg, while stirring briskly. It may go a bit sloppy at first, but keep everything moving and keep cooking it through for about four minutes until it starts to dry out and separate, then remove from the pan and set aside.
• Add the remaining oil to the pan and fry your prawns until they are pink all over.
• Combine all the ingredients and enjoy with an extra splash of tamari to your taste!