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

1. 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.
2. Set aside 200 g of the cauliflower rice and keep 50 g of small cauliflower pieces for extra texture.
3. Heat the sesame oil in a large frying pan or wok over medium-high heat.
4. Add the onion and garlic and cook for 1–2 minutes until softened and fragrant.
5. Add the chunky cauliflower pieces - Stir-fry for 2–3 minutes.
6. Add the cauliflower rice and peas. Continue stir-frying over fairly high heat for 4–5 minutes, allowing excess moisture to evaporate.
7. Push the vegetables to one side of the pan. Crack in the egg and scramble until almost cooked.
8. Add the prawns and toss everything together.
9. Add the soy sauce, black pepper and optional ginger or chilli. Stir-fry for another 1–2 minutes.
10. Finish with fresh spring onion and serve immediately.