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Cauliflower fried rice with prawns recipe
Cauliflower fried rice with prawns recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Cauliflower rice: a nutritious swap for traditional fried rice.
Ingredients:
  • 1 (about 900g) small head cauliflower, coarsely chopped
  • 18.20 gm extra virgin olive oil or macadamia oil
  • 21.00 gm soy sauce or tamari, plus extra to serve
  • 2cm-piece fresh ginger, peeled, finely grated
  • 3 green shallots, sliced
  • 1 small carrot, peeled, shredded
  • 150g (1 cup) frozen peas, thawed
  • 400g cooked prawns, peeled, deveined, tails intact
  • 2 tsp sesame oil
  • Black sesame seeds, to serve
  • Fried shallots, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • Process the cauliflower in a food processor until finely chopped, then transfer to a large bowl in 2 batches.
  • Start by heating 1 teaspoon of oil in a small frying pan over medium heat. In a jug, whisk together the egg, half of the soy sauce, and 1 tablespoon of water using a fork. Pour half of the egg mixture into the pan, swirl to cover the base, and cook for 1-2 minutes until just cooked. Transfer the omelette to a plate. Repeat with another teaspoon of oil and the remaining egg mixture. Roll up the omelettes and thinly slice before serving.
  • In a large frying pan over medium-high heat, heat the remaining oil. Stir in the garlic and ginger for about 30 seconds until fragrant. Add the cauliflower and cook for 3-5 minutes until tender, stirring occasionally.
  • Sauté the green shallot, carrot, and peas in the pan for 1-2 minutes while stirring. Then, add the prawns and sesame oil, and cook for an additional 1-2 minutes until heated through. Finish by drizzling with the remaining soy sauce, seasoning, and serving the fried rice in bowls topped with omelette, sesame seeds, fried shallot, and coriander.

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