A healthier option

Broccoli and cauliflower ‘rice’ can be made from the vegetables in your fridge, or turned heartier by adding meat or fish.

Serves 4

• 1 small head of broccoli
• 1 small head of cauliflower
• 1 tablespoon coconut oil
• 4 eggs, beaten together
• 3 fat garlic cloves, minced
• 1 thumb-sized piece of ginger, minced
• 3 large banana shallots, very finely diced
• 100g sugar snap peas, sliced diagonally
• 1 red pepper, diced
• 1 yellow pepper, diced
• 100g edamame beans, boiled for a few minutes
• 1 tablespoon light soy sauce
• 1 teaspoon toasted sesame oil
• Himalayan pink salt & white pepper
• Chopped coriander to garnish

Break up the broccoli and cauliflower florets into quite small pieces and pulse in a food processor until they resemble rice — you may have to do this in a couple of batches. In a large wok, heat half the oil and scramble the eggs until they are set but still a little wet, then remove to a plate and leave to one side.

In a clean wok, heat rest of the oil. Add the garlic, ginger and shallots and saute until soft. Tip in the sugar snap peas, peppers and edamame beans and saute for a few minutes. Now add the broccoli and cauliflower ‘rice’, soy sauce and toasted sesame oil and mix well. Add the scrambled eggs, mix well and heat for 1-2 minutes. Taste and adjust the seasoning. Serve sprinkled with chopped coriander and a side salad of chopped tomatoes seasoned with salt, pepper and a dash of toasted sesame oil. — The Independent