A great low carb alternative to fried rice and all the rage right now! We used prawns and mussels in our stir-fry version, but really you can use whatever you tend to like in Chinese fried rice dishes such as chicken or egg.
Take the outer leaves off the cauliflower and roughly chop into florets. Blitz in a food processor to form rice-size grains or finely chop with a knife. You can finely chop some of the cauliflower leaves to use later in the stir fry if you like.
Melt half the butter in a wok over a medium high heat, then add the garlic and mushrooms. Cook and stir for several minutes until the mushrooms soften and begin to turn golden brown. Remove from the wok and set aside; pour away any excess liquid left in the wok.
Add the coconut oil to the wok then add the onions and red chilli. Cook and stir until the onions soften then remove from the wok and set aside. Cook and stir the prawns in 1 tablespoon of the sweet chilli sauce for just about 30 seconds to coat and warm through.
Melt the remaining butter in the wok then add the cauliflower; cook and stir, moving around frequently. Add the spring onions and peppadew peppers and allow to cook until tender, about 6 to 8 minutes.
Add the mushrooms and onions back to the wok along with the prawns and continue to cook and stir. Fold in the mussels then add the sweet chilli sauce and toss well to coat. Season with salt and pepper and serve immediately in warm bowls, garnished with chopped fresh coriander.