This is such a quick and easy veggie dish that is also so versatile as it can be eaten as a main or as a side!
Great for breakfast, lunch or dinner and jam-packed with protein, veggies, nutrients and fibre.
It's a meal that is great for everyone as it is gluten free, grain free, dairy free and can also be egg free and meat free if you want!
I make it for my toddlers who absolutely love it and my in-laws when they stayed said it was the nicest 'fried rice' they had ever had.
Hubby and I have it as a light meal some nights or a base or side for more protein like a chicken and veggie stir fry. I love heating it up the following day for breakfast as it's bacon and egg with veggies so a perfect start to my day! :)

Ingredients

1/2 a head of cauliflower (roughly chopped - use florets as well as the stems)
2 rashers of bacon (diced and sugar free for a whole30 compliant recipe)
2 eggs (lightly whisked in a small bowl)
1 tablespoon of coconut oil
1 small carrot (diced)
1/2 cup of peas (substitute cut up green beans for a whole30 compliant recipe)
corn, cut from one cob (leave out for whole30 compliant recipe)
tamari or coconut aminos to taste
extra coconut oil for frying

Options

1 cup of shredded roast chicken to stir through the finished product, 2 stalks of diced celery, 1/2 an onion diced. I have left these as optional as the above recipe is exactly how my toddlers like it! If making just for adults, I say these options make it extra yummy!

Stove top method

Put the roughly cut cauliflower into a blender or food processor and just pulse until you have finely grated cauliflower, it will resemble grains of rice. I have even done this by hand with knife and chopping board but it took a bit longer! You can also just use an old-fashioned grater. 

Put your carrot, corn and peas into a steamer and have them steaming while you are doing the other steps below. Don't overcook! So, once water is boiling, steam for around 7-10 mins.

Put your coconut oil into a wok or frypan on medium heat and add cauliflower. Saute until soft, about 7 mins.

Remove and place into a large steel or glass bowl.

Add a little more coconut oil, if needed, and add bacon to wok/frypan (also onion and celery at this stage if you are adding that) and fry for around give mins. Add to bowl of set aside cauliflower.

Pop a little extra coconut oil, if needed, in your wok/frypan and slowly pour in your whisked eggs and make a thin omelette, flip once, remove when just cooked and cut into fine strips, add to bowl with other ingredients.

Add your steamed veg whenever they are done. Add your finely shredded roast chicken at this stage (optional).

Stir together and splash with tamari (I use quite a few good glugs but add to your liking!)

Thermo machine method

Add cauliflower to bowl, chop for 2 seconds on speed 5, scrape down sides and chop for another 1-2 seconds if you think it needs more then leave in thermo  bowl.

Add coconut oil and bacon (and celery and onion if you are adding those) and cook for 9 minutes at 100 on reverse at mixing speed.

Once this is done, tip all ingredients into large glass or steel bowl and set aside.

Rinse thermo bowl and fill with enough water to boil. Put your carrot, corn and peas in the bottom varoma tray and then your eggs in the top varoma tray.

Place baking paper in the top tray so your eggs don't run through it! To make your baking paper easier to lie flat in this tray, simply scrunch into a little ball and then flatten out again, you should find it much more cooperative this way. 🙂

Cook on varoma setting at speed 1 for 12 mins.

Add your steamed veggies to your other ingredients in bowl, slice up your egg omelette into thin strips and add this also.

Stir it all through with a few good glugs of tamari and stir in your finely shredded chicken (if you are adding this)

Serve and enjoy!

I would love to hear back if you make this and love it especially if it also gets the kids stamp of approval!

Yours in Health,

Alisha

This is such a quick and easy veggie dish that is also so versatile as it can be eaten as a main or as a side!
Great for breakfast, lunch or dinner and jam-packed with protein, veggies, nutrients and fibre.
It's a meal that is great for everyone as it is gluten free, grain free, dairy free and can also be egg free and meat free if you want!
I make it for my toddlers who absolutely love it and my in-laws when they stayed said it was the nicest 'fried rice' they had ever had.
Hubby and I have it as a light meal some nights or a base or side for more protein like a chicken and veggie stir fry. I love heating it up the following day for breakfast as it's bacon and egg with veggies so a perfect start to my day! :)

Ingredients

1/2 a head of cauliflower (roughly chopped - use florets as well as the stems)
2 rashers of bacon (diced and sugar free for a whole30 compliant recipe)
2 eggs (lightly whisked in a small bowl)
1 tablespoon of coconut oil
1 small carrot (diced)
1/2 cup of peas (substitute cut up green beans for a whole30 compliant recipe)
corn, cut from one cob (leave out for whole30 compliant recipe)
tamari or coconut aminos to taste
extra coconut oil for frying

Options

1 cup of shredded roast chicken to stir through the finished product, 2 stalks of diced celery, 1/2 an onion diced. I have left these as optional as the above recipe is exactly how my toddlers like it! If making just for adults, I say these options make it extra yummy!

Stove top method

Put the roughly cut cauliflower into a blender or food processor and just pulse until you have finely grated cauliflower, it will resemble grains of rice. I have even done this by hand with knife and chopping board but it took a bit longer! You can also just use an old-fashioned grater. 

Put your carrot, corn and peas into a steamer and have them steaming while you are doing the other steps below. Don't overcook! So, once water is boiling, steam for around 7-10 mins.

Put your coconut oil into a wok or frypan on medium heat and add cauliflower. Saute until soft, about 7 mins.

Remove and place into a large steel or glass bowl.

Add a little more coconut oil, if needed, and add bacon to wok/frypan (also onion and celery at this stage if you are adding that) and fry for around give mins. Add to bowl of set aside cauliflower.

Pop a little extra coconut oil, if needed, in your wok/frypan and slowly pour in your whisked eggs and make a thin omelette, flip once, remove when just cooked and cut into fine strips, add to bowl with other ingredients.

Add your steamed veg whenever they are done. Add your finely shredded roast chicken at this stage (optional).

Stir together and splash with tamari (I use quite a few good glugs but add to your liking!)

Thermo machine method

Add cauliflower to bowl, chop for 2 seconds on speed 5, scrape down sides and chop for another 1-2 seconds if you think it needs more then leave in thermo  bowl.

Add coconut oil and bacon (and celery and onion if you are adding those) and cook for 9 minutes at 100 on reverse at mixing speed.

Once this is done, tip all ingredients into large glass or steel bowl and set aside.

Rinse thermo bowl and fill with enough water to boil. Put your carrot, corn and peas in the bottom varoma tray and then your eggs in the top varoma tray.

Place baking paper in the top tray so your eggs don't run through it! To make your baking paper easier to lie flat in this tray, simply scrunch into a little ball and then flatten out again, you should find it much more cooperative this way. 🙂

Cook on varoma setting at speed 1 for 12 mins.

Add your steamed veggies to your other ingredients in bowl, slice up your egg omelette into thin strips and add this also.

Stir it all through with a few good glugs of tamari and stir in your finely shredded chicken (if you are adding this)

Serve and enjoy!

I would love to hear back if you make this and love it especially if it also gets the kids stamp of approval!

Yours in Health,

Alisha