Serves 4

1 cauliflower head (about 1kg), separated into florets

4 slices bacon or ham, diced

4 eggs, whisked

2 tablespoons coconut oilpete-evans-rice

1 onion, finely chopped

2 garlic cloves, finely chopped

200g small raw prawns, shelled and deveined

100g shiitake or oyster mushrooms, sliced

2.5cm piece ginger, finely grated

100g okra, sliced

100g brussels sprouts, sliced

2 tablespoons tamari

50g bean sprouts

2 spring onions, finely sliced

2 tablespoons coriander leaves, chopped

2 tablespoons flat leaf parsley leaves, chopped

1 tablespoon mint leaves, chopped

sea salt and freshly ground white pepper

coriander leaves, to serve

fish sauce, to serve


Pulse cauliflower in a food processor until it resembles rice.

In a large frying pan or wok, fry bacon over high heat until crispy. Remove and set aside.

Tip eggs into the pan and tilt pan so the egg covers the base.

Cook for a couple of minutes, or until the egg is set. Remove, slice into thin strips and set aside.

Heat coconut oil in the pan over high heat, add onion and garlic and cook for a few minutes, or until softened.

Stir in prawns, mushrooms and ginger and cook for another few minutes.

Add okra and brussels sprouts and cook for 1 minute. Add cauliflower and cook for 2–3 minutes, or until tender.

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.

Serve with coriander and a splash of fish sauce.

Note: Organic okra may be unavailable if not in season. A great alternative is zucchini.


Recipe and image courtesy of Pete Evans.