200g brown rice
1 cauliflower, cut into bite-sized florets
2 or 3 spring onions, finely sliced
1 onion, chopped
3 garlic cloves, minced
¾ head of sweetheart cabbage, finely sliced
2 or 3 tbsp peri-peri sauce
a little oil
2 tbsp, coriander, chopped
Cook the brown rice according to packet instructions, drain, set aside and keep warm.
In a large mixing bowl add the cauliflower florets, 2 tbsp peri-peri sauce, 2 tbsp soy sauce and 1 tbsp oil. Toss to coat before spreading onto a roasting tin or ovenproof dish, and place in a preheated oven at 210C/190C fan for 20 minutes, turning halfway through and cooking until the edges are nicely caramelised and brown.
Whilst the cauliflower is in the oven, add a little oil to a non-stick frying pan and stir-fry the onion, garlic and cabbage for a few minutes.
Add the cooked rice and roast cauliflower to the stir-fried vegetables and check seasoning, adding more soy-sauce if you like.
Just before serving, fry the eggs.
Divide the mixture into serving bowls, top with a fried egg, and a scattering of spring onions and chopped coriander.