May 9, 2019

Serves 4-6

Reset: Suits all phases
Great Shape: protein, vegetable, fat


1 medium cauliflower
1 Tbsp coconut oil
4 large eggs
4 cloves garlic, chopped
200g pork belly
2 large green capsicums
4 spring onions
2 Tbsp soy sauce
2 tsp black sesame seeds
2 tsp pickled ginger (optional)


  1. Chop the cauliflower into florets. Place the florets in a food processor and pulse until it forms rice-sized granules. This may need to be done in batches.
  2. Heat the oil in a frying pan (or wok), add the cauliflower and sauté over a medium heat for about 5 minutes, until cooked. Remove from pan and set aside.
  3. Beat the eggs and pour into the frying pan. Swirl the mixture around to create a thin omelette. Cook for a minute or two, then flip and cook an additional minute. Remove from pan and set aside.
  4. Add garlic to the frying pan and once fragrant, add the pork belly, turning occasionally to brown all sides. While it’s cooking, slice the omelette into small cubes.
  5. Once the pork is cooked, add the capsicum and half the spring onion, and cook for an additional minute.
  6. Add the cauliflower and egg back into the pan. Add the soy sauce and stir thoroughly. Cook over a high heat, until well combined and serve steaming hot.
  7. Garnish with the remaining spring onions, sesame seeds and pickled ginger. 
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