Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A quick surf-and-turf stir-fry.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 300 g pork mince (ground pork) or strips
- 200 g cooked prawns (shrimp)
- 400 g cauliflower rice
- 2 eggs, beaten
- 1 onion
- 2 garlic cloves
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp oil
- Spring onions (scallions), to serve
Method
- Heat half the oil in a wok over a high heat and stir-fry the pork for 5 minutes, until browned.
- Push to one side, add the remaining oil and pour in the beaten eggs. Scramble until just set, then mix through.
- Add the onion and garlic and cook for 3 minutes.
- Add the cauliflower rice and stir-fry for 4–5 minutes, until tender and a little toasted.
- Stir in the prawns, soy sauce and sesame oil and heat through for 2 minutes. Taste before salting, scatter with spring onion and serve.
Swaps and tips
Cauliflower rice replaces white rice. Add a handful of peas only if your carb allowance permits. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 44 g | 10 g | 4 g | 32 g | 514 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
