Prawn and egg cauliflower rice bowls
A fast, savoury take on egg fried rice with prawns, peas and spring onion, made with cauliflower rice. Ready in 15 minutes.
- Time15 min
- LevelEasy
- Costabout £2.80 a head
Ingredients
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Method
- 1
Heat 1 tablespoon of the oil in a large frying pan or wok over a high heat. Fry the prawns for 3 minutes until pink, then lift out onto a plate.
3 min - 2
Add the rest of the oil, the garlic, cauliflower rice, pepper and peas. Stir fry for 4 minutes until the cauliflower is tender but not mushy.
4 min - 3
Push the cauliflower to one side. Pour the eggs into the gap and stir until scrambled, about 1 minute, then mix through.
1 min - 4
Return the prawns to the pan, add the tamari and half the spring onions and toss for 1 minute.
1 min - 5
Drizzle with sesame oil, scatter over the rest of the spring onions and serve hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.