Cauliflower egg fried “rice”

(Now with weight watcher values)
Serves 2
½ Cm Ginger, finely sliced (0pp)
1 Tsp Chilli powder (0pp)
1 Spring onion, finely sliced (s) (0pp)
1 Carrot, finely sliced (s) (0pp)
2 Eggs (4pp/2=2pp per person)
12 Mange Tout peas (s) (0pp)
50g Petit Pois peas (p) (f) (2pp)
200g Cauliflower florets (s) (0pp)
Light soy sauce (0pp)
S & P
Blitz the cauliflower in a food processer then cook in a microwave for 5 mins, remove, place in a sieve & allow to cool, set aside.
Heat up a wok, spray with frylight, when hot rapidly cook the onion, ginger, carrot, peas, cook for a few mins then add the cooled cauliflower, mix well then add the soy sauce, cook for 5 mins.
Push the ingredients to one side of the wok, break the eggs in the cleared side & cook, breaking up as it sets until you have scrambles egg, mix well with the other ingredients, cook until all the food is hot , season to taste, then serve in warmed bowls.
Credit: Pete’s Recipe Book

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