Cauliflower egg-fried “rice” with bacon, spring onions and peas
A delicious, healthy and quick meal that will soon become a weekly staple for you!
Servings Prep Time
4 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 5 minutes
Cook Time
20 minutes
  • 1 Cauliflower, grated**You can grate the cauliflower either with a cheese grater on the biggest side or in a food processor on high.
  • 5 Spring onions, chopped finely
  • 5 Bacon slices (rashers)
  • 1/2 cup (75g) Frozen peas
  • 3 tablespoons Extra virgin olive oil
  • 1 Free range egg, beaten
  • Black pepper
  1. Heat a frying pan on medium with no oil first as the fat from the bacon will be enough.
  2. Cook the bacon for a few minutes until cooked through, a little crispy but not burnt.
  3. Remove the bacon and set aside on a plate. Pour the olive oil into the pan next and place back on a low heat.
  4. Add the cauliflower and cook, stirring often for at least 5 minutes.
  5. Next add in the spring onions, frozen peas and add back in the bacon. Season with a little black pepper. I don’t find it needs salt because of the bacon.
  6. Continue cooking for a further 8 minutes so that the peas are fully cooked making sure to stir often so that it doesn’t stick to the bottom of the pan.
  7. Meanwhile, crack and beat the egg in a bowl. Push the mixture to one side of the frying pan and pour in the egg. Allow it to cook for 1-2 minutes until it cooks underneath. Then break up the egg with a knife and fork and mix through the cauliflower.
  8. Cook for a further minute or two until the egg is fully cooked then enjoy!