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Chunky fried cauliflower rice

» SERVES 4

500g cauliflower, cut into florets (see tip)
1½ tbsp extra virgin olive oil
2 eggs, beaten lightly
2 cloves garlic, crushed
1 tsp finely grated fresh ginger
2 fresh small red Thai chillies, seeded, sliced thinly
1 medium red capsicum, sliced thinly
50g fresh baby corn, halved lengthways
100g fresh shiitake mushrooms, sliced thinly
200g sugar snap peas, halved lengthways
2 tsp tamari
6 spring onions, sliced thinly
¼ cup fresh coriander leaves

1 Process the cauliflower until coarsely chopped.

2 Heat 2 teaspoons of the oil in a large, deep frying pan or wok. Pour in half