August 13, 2020
Prawn Cauliflower Fried Rice
Ingredients
- 120 g cooked prawns
- 1 large egg
- 200 g cauliflower rice, made from fresh cauliflower
- 50 g small cauliflower florets, cut into chunky pieces
- 30 g onion, finely diced
- 1 garlic clove, minced
- 30 g green peas
- 1 tsp sesame oil
- 1 tsp soy sauce
- Black pepper, to taste
Optional: fresh ginger, chilli and spring onion
METHOD
- Make the cauliflower rice: Cut the leaves and stem from the cauliflower and break it into small florets. Add the florets to a food processor and pulse several times until they resemble rice. Don't over-process, or the cauliflower will become mushy. Alternatively, grate the cauliflower using the large holes of a box grater.
- Set aside 200 g of the cauliflower rice and keep 50 g of small cauliflower pieces for extra texture.
- Heat the sesame oil in a large frying pan or wok over medium-high heat.
- Add the onion and garlic and cook for 1–2 minutes until softened and fragrant.
- Add the chunky cauliflower pieces - Stir-fry for 2–3 minutes.
- Add the cauliflower rice and peas. Continue stir-frying over fairly high heat for 4–5 minutes, allowing excess moisture to evaporate.
- Push the vegetables to one side of the pan. Crack in the egg and scramble until almost cooked.
- Add the prawns and toss everything together.
- Add the soy sauce, black pepper and optional ginger or chilli. Stir-fry for another 1–2 minutes.
- Finish with fresh spring onion and serve immediately.
Serving Size: 1 Generous serve
Prep/Cook Time: 25mins
Nutritional Values (Per Serving)
Calories: ~325 kcal
Protein: ~42g
Carbohydrates: ~14g
Fat: ~10g
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