CHOP the cauliflower into small florets and place into a food processor. Pulse until it resembles grains of rice. Alternatively, chop into small pieces with a knife.

HEAT 1 tablespoon olive oil in a large non-stick pan over medium heat.

WHISK the eggs with 1 teaspoon tamari. Pour into the pan and scramble until just set. Remove and set aside.

ADD the remaining olive oil to the pan.

ADD garlic, ginger, turmeric and chopped coriander stems. Stir-fry for 20–30 seconds until fragrant.

ADD the diced capsicum and cook for 1 minute until slightly softened.

ADD the cauliflower “rice” and stir-fry for 2–3 minutes until hot and lightly tender.

POUR in the water to create a little steam and keep everything moist and glossy. Stir well.

ADD tofu or tempeh and cook for another 1–2 minutes to heat through.

RETURN the scrambled egg to the pan along with spring onions and coriander leaves.

POUR in tamari, sweet soy sauce and mirin. Toss everything together until heated through and beautifully fragrant

TO FINISH OFF THE STOVE, fold through bean sprouts and top with cashew nuts.

DRIZZLE with sesame oil and squeeze over fresh lime and extra sweet soy sauce.

SERVE from the pan and enjoy.

Serve straight from the pan topped with roasted cashews and an extra splash of sweet soy if desired.