Egg-fried cauliflower rice with prawns

SERVES 4

WHAT YOU’LL NEED

1 cauliflower, separated into florets 2 tsp sunflower oil

1 x 220g pack stir-fry vegetables, spring onions and chilli finely sliced, the rest chopped

2 tsp ginger and garlic paste 2 carrots, peeled and chopped 150g frozen peas

200g everyday value frozen cooked and peeled prawns, defrosted 3 eggs

3 tsp toasted sesame oil

2 tbsp reduced-salt soy sauce, plus extra to serve (optional)

1 tbsp chilli sauce (optional)

2 tsp sesame seeds (optional)

METHOD

To make the cauliflower rice, pulse the florets a few times in a food processor or grate coarsely. Heat the oil in a wok and stir-fry half the sliced spring onions and chilli with the ginger and garlic paste for one minute. Add the rest of the vegetables from the stir-fry pack and the carrots and peas. Stir-fry until tender. Add the prawns and heat through for two minutes. Stir in the cauliflower rice and stir-fry for one minute. Whisk together the eggs and a teaspoon of sesame oil, season. Make two spaces in the veg and pour in the egg. Let it set, then mix through with a flat spatula. Toss with two tablespoons of soy sauce. Serve in bowls, drizzled with sesame oil. Top with spring onions, chilli sauce, sesame seeds and soy sauce.