Eggs & spicy fried cauli rice

Serves 2


  • 1 teaspoon coconut oil
  • 2 organic eggs (or sub for 150g tempeh for plant-based version)
  • 1 teaspoon butter (or coconut oil for plant-based version)
  • Handful fresh coriander leaves
  • 6 fine slices fresh chilli
  • 1 tablespoon crushed cashews

For the cauliflower rice

  • 1 medium cauliflower
  • Pinch chilli powder
  • 1/2 teaspoon garlic powder (or 1 clove crushed garlic)
  • 1 teaspoon onion powder
  • 2 teaspoons ground galangal
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1/4 teaspoon ground cardamom
  • 6 dried lime leaves
  • 3 tablespoons dessicated coconut
  • 1 tablespoon soy sauce or tamari for gluten-free version
  • 2 generous pinches sea salt
  • Generous pinch black pepper

Sambal sauce

  • 3 tablespoons tomato paste
  • Pinch chilli powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons onion powder
  • Generous pinch sea salt


To prepare the cauliflower rice, place all the ingredients in a food processor and pulse until you have a rice-like texture.

Mix all of the sambal sauce ingredients together and add a tablespoon of water to thin. Place in the fridge.

Heat the coconut oil in a saucepan on a low heat and cook the cauliflower rice for 2-3 minutes.

Meanwhile fry your eggs or temph in butter or coconut oil. I like to keep the yolk runny so it oozes into the rice but of course cook to your pref.

When the rice is cooked, divide between two plates, top with the eggs and add a generous tablespoon of the sambal sauce. Garnish with the coriander leaves, chilli slices and crushed cashews.

Dig in!