Egg-fried cauli!lower rice with prawn cracker crumbs

Using cauliflower for rice bumps up the veg count, while frozen peas and beans keep costs down.

SERVES 2! PREP 15 mins ! COOK 10 mins ! EASY

160g frozen green beans 160g frozen peas

1 tbsp sun"lower oil

50g bacon lardons

1 onion, chopped

160g carrots, peeled and "inely chopped

1 large egg, beaten

200g small cauli"lower "lorets 1 tbsp soy sauce

25ml sweet chilli sauce 20g prawn crackers

1 Put the kettle on to boil. Put the beans and peas in a large sieve then pour over the boiled water to defrost them. Drain and set aside. 2 Heat 1 tsp oil in a large, non-stick frying pan or wok. Add the bacon and fry for 2-3 mins. Add another 1 tsp oil and cook the onion and carrots for 1-2 mins until slightly softened, then push the veg and bacon to one side of the pan. Add the final 1 tsp oil, then pour in the egg, stirring constantly to scramble it.

3 Pulse the cauliflower in a food processor until it resembles rice. Add the cauliflower and soy to the pan, and stir together. Add the green beans and peas, and cook, stirring, for 1-2 mins until hot through. Divide between two plates and serve with sweet chilli sauce for drizzling. Break the prawn crackers into rough crumbs. The crackers absorb moisture quickly so, to keep them crunchy, it’s best to serve them in a dish on the side to sprinkle over the rice while eating.

GOODTOKNOW low cal • folate • "ibre • vit c • 5 of 5-a-day PER SERVING 428 kcals • fat 18g • saturates 4g • carbs 40g • sugars 25g • "ibre 16g • protein 18g • salt 2.5g