Ingredients

1kg cauliflower, separated into florets
4 slices bacon, diced
4 eggs, whisked
2 tbsp coconut oil
1 onion, chopped
2 garlic cloves, chopped
2.5cm fresh ginger, finely grated
100g Brussels sprouts
2 tbsp tamari
1 handful bean sprouts
2 spring onions, finely chopped
2 tbsp coriander leaves, chopped
2 tbsp flat leaf parsley leaves, chopped
1 tbsp mint leaves, chopped

Method

1. Pulse the cauliflower in a food processor until it resembles rice.
2. In a large frying pan or wok, fry the bacon over high heat until crispy. Remove and set aside.
3. Heat the coconut oil in the pan over high heat, add the onion and garlic and cook for a few minutes, or until softened.
4. Stir in ginger and cook for another few minutes. Add the Brussels sprouts and cook for 1 minute. Add the cauliflower and cook for 2–3 minutes, or until tender.
5. Add bacon, egg, tamari, sprouts, spring onion, herbs and some salt and pepper and cook for 2 minutes, or until everything is heated through and well combined.
6. Serve with a splash of fish sauce and Pat’s Veg (fermented vegetables)