You’ll need to have everything prepared before you start cooking.
Chop all of your vegetables and prepare your cauliflower.
The quickest way to prepare your cauliflower is to stick it through the food processor on the grater setting.
For this recipe you’ll need about 4 cups of grated cauliflower.
If your cauliflower is very large you’ll have more than 4 cups, but it freezes really well so just chuck it in the freezer for next time!
Heat the coconut oil in either a wok or a large deep frypan.
Add the garlic, ginger, chilli, onion, carrot and capsicum and cook over a medium heat until soft.
Add the cauliflower and continue to cook for another 10 minutes, until it begins to soften.
Add the fish sauce, coconut aminos, kale and 2 eggs.
Mix everything together well and cook for another 2 minutes until the egg is cooked.
Lastly, mix through the chopped coriander and put aside for now.
In a separate frypan heat a little more coconut oil and fry 4 eggs.
Now you’re ready to plate up.
I put a serve of cauliflower into a small bowl and pack it in tight.
I then flip it out onto a plate so it looks nice and fancy.
Top with 1 fried egg and decorate with sliced cucumber.
EGG FREE OPTION: Remove the eggs from this recipe and serve this cauliflower rice with some grilled chicken or beef.
AIP OPTION: Remove the eggs, chilli and capsicum from the recipe and increase the amount of ginger to add a little extra heat. Serve this with some grilled chicken or beef.