Garlic prawn and cauliflower rice
All the satisfaction of a fried rice with about a fifth of the carbohydrate. Ready before a takeaway would have answered the phone.
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 2
- Difficulty
- easy
Worked out from the ingredients below. Always check the label on what you buy.
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Ingredients
Makes 2 servings
- 500g cauliflower, blitzed into rice-sized pieces
- 250g king prawns, raw, peeled
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 10g fresh ginger, grated
- 100g frozen peas
- 2 eggs, beaten
- 2 tbsp tamari
- 3 spring onions, sliced
- 1 red chilli, sliced (optional)
✅ in your kitchen · 🧂 store cupboard staple · ⬜️ you would need to buy
Nutrition, per serving
- Carbohydrate
- 23.6g
- 8.5g fibre · 8.1g sugars
- Energy
- 457.7 kcal
- Protein
- 47.4g
- Fat
- 20.2g
- Saturates
- 4g
- Salt
- 4.2g
Estimated from the ingredients listed. A guide for choosing what to cook, not a clinical figure: brands and portion sizes vary more than this number does.
Contains
- Crustaceans
- Eggs
- Soya
Derived from the ingredients listed. Always check the packaging on what you buy: recipes and manufacturers both change.
Method
-
Heat half the oil in a large frying pan or wok over a high heat. Cook the prawns for 2 minutes until pink, then lift them out.
About 3 minutes
-
Add the rest of the oil, then the garlic and ginger for 30 seconds. Tip in the cauliflower and peas and stir-fry for 5 minutes, until the cauliflower loses its raw edge but still has bite.
About 6 minutes
-
Push everything to one side, pour the egg into the gap and scramble it, then fold it through.
About 2 minutes
-
Return the prawns, add the tamari, and toss. Finish with spring onion and chilli.
About 2 minutes
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