Step 1

Put the cauliflower into the bowl of a food processor and pulse until it resembles grains of rice.

Step 2

Heat a large frying pan or wok over a medium heat and tip in the cauliflower, sesame oil and a pinch of salt. Fry for 10 minutes, stirring regularly, until lightly browned. Add the baby veg and fry for 3-4 minutes.

Step 3

In a bowl, whisk together the dressing ingredients and tip into the frying pan, along with the peas. Fry for 2 minutes then keep warm.

Step 4

Heat the vegetable oil in a separate frying pan and fry the eggs to your liking.

Step 5

Serve the cauliflower rice sprinkled with coriander and spring onions, with an egg on top, lime wedges for squeezing and sriracha for drizzling, if you like.