This recipe makes fried rice even easier than before! Packed full of veg and flavour, this will become a weeknight staple.


  • 2tbsp coconut oil

  • 1 brown onion, diced

  • 200g button mushrooms, diced

  • 1 cup peas

  • 1tbsp Mingle’s Siena Garlic & Herb

  • 2tbsp tamari

  • 4 eggs

  • 1 cauliflower, cut into small florets

  • 2 cups leftover roast chicken

  • Sesame seeds for garnish (optional)


  • 1.

    Heat the coconut oil in a wok and add the brown onion. Then add the mushrooms and continue to brown for another 2-3 minutes.

  • 2.

    Meanwhile, whisk the eggs in a bowl and then in a separate frying pan, cook the mixture in some coconut oil. Put the omelette on a plate and cut into small squares.

  • 3.

    To make the cauliflower rice, pulse the cauliflower florets in a food processor until rice sized bits form.

  • 4.

    Add the peas, Siena garlic and herb seasoning, tamari, cauliflower rice and egg and cook for 3-4 minutes.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 367kj
  • Fat Total 22g
  • Saturated Fat 10g
  • Protein 26g
  • Carbohydrate 18g
  • Sugar 7g
  • Sodium 662mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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