Prawn egg fried cauliflower rice
Takeaway-style egg fried rice made with cauliflower, plump prawns and spring onions. Done in 20 minutes.
- Time20 min
- LevelEasy
- Costabout £2.15 a head
Ingredients
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Method
- 1
Heat half the olive oil in a large wok. Add the prawns and cook for 3 minutes until pink. Lift out.
3 min - 2
Add the rest of the oil, the pepper, mangetout and half the spring onions. Stir fry for 3 minutes.
3 min - 3
Add the garlic and cauliflower rice and stir fry on a high heat for 4 minutes until it loses its raw smell.
4 min - 4
Push the rice to the side, pour the eggs into the gap and scramble for 1 minute until set, then mix through.
- 5
Return the prawns, add the tamari and sesame oil and toss for 1 minute.
- 6
Top with the remaining 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.