Looking for something a bit more exotic for tonight’s dinner? Why not try this mouthwateringly simple Thai-style stir-fry that’s perfect for warming up on those cool winter nights!

This tasty dish was provided to Starts at 60 by CSIRO and was taken directly from their new low-carb recipe book that focusses on healthy eating for those with diabetes. So if you’re looking to enjoy something a bit more exciting that’s still on the healthy side – definitely give this one a red hot go!

Ingredients

• Olive oil spray, for cooking
• 12 x 55 g eggs, whisked
• 500 g fresh cauliflower rice (see note)
• 2 tablespoons sunflower oil
• 2 tablespoons fresh Thai herb paste
• 600 g mixed mushrooms (field, portobello, shiitake, button), thickly sliced
• 2 bunches (6 pieces) baby bok choy,leaves separated
• 1/2 cup up coriander leaves

Method

1. Lightly spray a large non-stick frying pan with the olive oil and heat over high heat. Add one-quarter of the whisked egg and swirl to coat the base of the pan. Cook, untouched, for 2 minutes or until the egg has just set. Carefully slide the omelette onto a board. Repeat with a little more oil spray and the remaining egg to make four omelettes in all. Roll up each omelette to form a log and slice into rounds. Set aside.
2. Lightly spray the pan with a little more olive oil, add the cauliflower rice and cook, stirring occasionally, for 2 minutes or until heated through. Return the egg strips and toss through, then remove the pan from the heat.
3. Meanwhile, heat the sunflower oil in a large non-stick wok over high heat. Add the herb paste and mushroom and stir-fry for 1 minute. Add the bok choy and 2 tablespoons water and stir-fry for 2 minutes or until just tender.
4. Divide the cauliflower omelette rice among bowls and top with the mushroom mixture. Sprinkle with the coriander and serve.
   Note: You can purchase fresh cauliflower rice in the fresh produce section at your local supermarket. If unavailable, use the frozen variety instead.