Wash the cauliflower, break it into florets and blitz in a food processor or grate on the coarse side of a grater into rice-sized pieces. Finely dice the carrot, slice the spring onions into rings and finely chop the garlic.
Heat the sesame oil in a large frying pan or wok. Fry the carrot and peas briefly over a high heat until they take on a little colour.
Add the garlic and fry briefly. Then add the cauliflower rice and cook over a high heat, stirring, until tender-crisp and lightly toasted.
Crack the eggs straight into the pan and stir in quickly until set. Stir in the soy sauce and season everything to taste with salt and pepper.
Fold in the spring onions briefly so they stay fresh. It's best to sprinkle the sesame seeds over at the end.
Serve hot and finish with extra spring onions or a squeeze of lime juice if you like.
Good to know
When things need to be quick, this dish is a real kitchen favourite. Hearty, simple and pleasantly light. It brings lots of flavour to the pan without feeling heavy.
Swaps
Peas → edamame (more protein and fibre). Soy sauce → tamari (a gluten-free alternative with a similar flavour). Sesame oil → olive oil (more monounsaturated fats). Carrot → red pepper (more vitamin C).
Allergens
Contains egg, soya and sesame; suits children well if salt and soy sauce are used sparingly, and fine during pregnancy as long as the eggs are cooked through completely. Contains: gluten (soy sauce).
