Egg-Fried Cauliflower Rice

Ingredients

• 1 cauliflower, separated into florets, leaves discarded
• 2 teaspoons sunflower oil
• 220g pack stir-fry vegetable medley, spring onions and chilli finely sliced, the rest chopped
• 2 teaspoons ginger and garlic paste
• 2 carrots, peeled and chopped
• 150g frozen peas
• 200g frozen cooked and peeled prawns, defrosted
• 3 eggs
• 3 teaspoons toasted sesame oil
• 2 tablespoons sodium reduced soy sauce, plus extra to serve (optional)
• 1 tablespoon chilli sauce (optional)
• 2 teaspoon sesame seeds (optional)

Preparation

1. rice
2. 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 1 min.
3. add the rest of the vegetables from the stir-fry pack, and the carrots and peas. stir-fry for 3-4 mins, until just tender. add the prawns and heat through for 2 min. stir in the cauliflower rice and stir-fry for 1 min.
4. whisk together the eggs and 1 tsp sesame oil, then season. make 2 spaces in the veg and pour in the egg. let it set, then mix through with a flat spatula.
5. toss the cooked veg and prawns with 2 tbsp 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.