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Low-carb meals specially formulated to rate high on the health and yum charts!

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Mushroom and Egg Fried Rice with Chilli Oil

SERVES 4

INGREDIENTS

1⁄3 cup (60g) basmati rice

1 tblsp sesame oil

1 zucchini, diced

1 large head broccoli, stem sliced and florets chopped into 2cm pieces

1 bunch coriander, leaves and stems finely chopped

450g Swiss brown mushrooms, sliced

2 cloves garlic, crushed

¼ cup (35g) frozen green peas

3 cups baby spinach leaves

2 cups (200g) cauliflower rice

1 tblsp salt reduced tamari

4 × 55g free-range eggs

TO SERVE

2 tblsps unsalted roasted cashews, roughly chopped

4 spring onions, finely chopped

2 tsps chilli oil

METHOD

1 Place the rice and ¾ cup (170ml) water in a saucepan over medium-high heat and bring to the boil. Reduce to a simmer and allow to cook for 10 minutes, undisturbed. Remove the pan from the heat and allow the rice to sit, covered, for 10-15 minutes. Remove the lid and fluff the rice with a fork.