Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A quick, veg-packed family stir-fry.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 800 g cauliflower rice
- 4 eggs, beaten
- 200 g cooked chicken or prawns (shrimp)
- 1 onion
- 2 garlic cloves
- 150 g frozen peas
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp oil
- Spring onions (scallions), to serve
Method
- Heat the oil in a wok over a high heat and cook the onion and garlic for 3 minutes.
- Push to one side, pour the beaten eggs into the space, and scramble until just set, then mix through.
- Add the cauliflower rice and peas and stir-fry for 5 minutes, until hot and lightly toasted.
- Stir in the cooked chicken or prawns, soy sauce and sesame oil and heat through for 2 minutes.
- Taste before salting — the soy usually suffices. Scatter with spring onions and serve.
Swaps and tips
A brilliant way to use up leftover roast chicken. Keep the peas to a handful per portion to limit the carbs.
Add carbs for the family (optional)
For the family, use cooked brown or basmati rice in place of (or alongside) the cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 28 g | 15 g | 7 g | 18 g | 348 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
