Sensational option for Chinese lovers. Prawns can be substituted for diced chicken if preferred.
- 500 grams prawns, peeled
- 4 slices bacon, rind and fat removed, chopped
- 2 onions, finely sliced
- 6 cloves garlic, minced
- 1 inch piece of ginger, minced or grated
- 2 eggs
- 2 cups pineapple pieces
- 1 red capsicum, diced
- 1/2 cup peas
- 1/2 cup carrot, diced
- 1 head of cauliflower, chopped in food processor until resembles rice
- 3 tablespoons soy sauce
- 2-3 tablespoons coconut oil or olive oil
- juice of 1/2 a lime
- salt and pepper
- Add enough coconut butter or olive oil to a large frypan and cook bacon until crisp. Remove and set aside. Leave remaining oil in pan.
- Add sliced onion and cook until translucent. Add in half the garlic and all of the ginger. Cook for a further minute or so. Feel free to add a little more oil at this stage if the pan is a little dry. Remove and set aside
- Crack eggs into the pan and scramble until almost cooked. Stir in the capsicum, pineapple, peas and carrots and cauliflower rice.
- Add soy sauce, salt and pepper to taste and the prepared onion and garlic mix. Combine everything well. Cook until the cauliflower is cooked through.
- Add bacon once cooked and stir through. Remove prepared rice and set aside.
- Add enough coconut butter or olive oil over a high heat in the same pan to sauté the prawns. Once hot, add the other half of the garlic and cook for a couple of minutes stirring all the time.
- Once garlic is cooked, add lime juice and prawns. Cook until they are pink and opaque. Don’t overcook or they will go rubbery.
- Serve with the prepared cauliflower rice and garnish with fresh cilantro.