Egg-fried cauliflower rice with prawns

SERVES 4

Try something a little lighter after the filling festive feast with this delicious take on fried rice. Fluffy cauliflower rice is stir-fried with crunchy veggies, rich spices and juicy prawns in this exciting main — and what’s more, this healthy recipe can be on the table in just 20 minutes.

1 cauliflower, separated into florets, leaves discarded

2 tsp sunflower oil

1 x 220g pack stir-fry vegetable medley, 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 or sauté pan. 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 for three to four minutes, until just 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 one teaspoon of sesame oil, then season. Make two spaces in the veg and pour in the egg. Let it set, then mix through with a flat spatula.

Toss the cooked veg and prawns with two tablespoons of soy sauce. Serve in bowls, drizzled with the remaining sesame oil. Top with the reserved spring onions and the chilli sauce, sesame seeds and extra soy sauce, if using.

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