Veggie Asian fried ‘rice’

Cauliflower is part of the brassica family, compounds of which help our liver to get rid of toxins and regulate hormones. Pineapple is great for inflammation and digestion as it contains bromelain, a natural anti-inflammatory digestive enzyme. This dish takes minutes to make, or make it for dinner the night before and take the leftovers to work.

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Servings
Ingredients
Servings
Ingredients
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Instructions
  1. Whizz up the cauliflower in a food processor and set aside.
  2. Beat the egg with a few dashes of tamari.
  3. Heat the coconut oil in a wok, add the egg, scramble and leave to one side.
  4. Stir fry the spring onion, garlic, chilli, cashews or peanuts and ginger and add the ‘rice’ (3-4 mins).
  5. Add the peas, pak choi, baby corn, pineapple and lime juice, if it sticks, add a splash of water. Then add the egg back in a stir-fry for another couple of minutes.
  6. Serve with a sprinkle of coriander ☺.
Recipe Notes

Tip – if you want to up the protein in this dish, feel free to add chicken, salmon or prawns, just stir fry alongside your veg.

Want more recipes? See all our anti-inflammatory lunch recipes


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