Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
All the comfort of fried rice, none of the grains.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 400 g cauliflower rice (fresh or frozen)
- 200 g cooked prawns (shrimp) (defrosted if frozen)
- 2 eggs, beaten
- 2 tbsp soy sauce
- 2 spring onions (scallions), sliced
Optional extras
- Handful of frozen peas
Method
- Heat the oil in a large pan or wok. Cook the onion for 3–4 minutes, then add the garlic for 1 minute.
- Push the vegetables to one side, pour the beaten eggs into the space and scramble until just set.
- Add the cauliflower rice and peas, if using, and stir-fry for 4–5 minutes, until tender.
- Stir in the prawns and soy sauce and heat through for 2 minutes. Scatter with spring onions and serve. Taste before adding salt — the soy sauce already seasons the dish.
Swaps and tips
Cauliflower rice is sold ready-prepared, fresh or frozen, in most supermarkets. Swap prawns for diced cooked chicken or extra egg. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 35 g | 16 g | 7 g | 14 g | 350 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
