Directions

To Cook

1. Heat cooking oil in a wok on high, sauté garlic and onions.
2. Add cauliflowers and tofu puffs, stirring for 3-4 mins, allowing to soften.
3. Move the vegetables to a side of the wok, add in the eggs to the other side and cook scrambled.
4. When the eggs are cooked, stir into the vegetables. Add rice, sriracha, soy sauce, and peas. Stir and allow to heat through, about 10 mins.
5. Serve with cucumbers and tomatoes and garnish with coriander, spring onion and lime/lemon.