Prawn and Cauliflower Fried Rice
Serves: 2
Time: 20 mins
This is a fresh and light dinner that doesn’t take very long to whip up. Using cauliflower instead of rice is a great way to get more veg into the diet with fewer carbs and is gluten-free.
Leftovers
If you wanted you could double this mix to take as a leftover meal but I find once the cauli has cooked it gets a bit mushy so it’s not so great the next day.
Egg it Up
Add a runny fried egg to each and you have more of a nasi goreng style dinner.
What you'll need
1/2 cauliflower
1/4 chinese cabbage
1 red onion
4 cloves of garlic
1 small knob of ginger
3 spring onions
3 celery sticks
1/2 a packet of edamame beans
1 tomato
12 large king prawns tail on
1/2 lemon
1/4 bunch of coriander
From the Pantry
soy sauce (optional)
crispy golden shallots
hot chilli sauce
salt and pepper
3 tablespoons coconut oil
Vegetarian Option
1 block of tofu or two fried eggs
Feeding Four
I have given you double cauli and double prawns. If you use up the whole bag of edamame beans and a whole lemon you'll be sweet as.
Prep and Cook
Make Cauli Rice
Remove any outer leaf and cut cauliflower down into large florets, taking off any large stalks.
Put the cauliflower in two batches and pulse in a food processor till your cauliflower resembles the shape of rice. (Be very careful not to make it too fine, if you go too small it sweats a lot and can turn out wet and gluggy).
Prep Veg
Shred cabbage.
Finely dice (brunoise) your onion.
Peel and grate the garlic and ginger.
Roughly chop the spring onion and coriander (rustic chunky looks best)
Cut tomato into quarters and remove and discard the seed, then cut into large dice.
Cook Prawns
Heat a large wok with 1 tablespoon of coconut oil. When it's hot add your prawns and stir rapidly.
Take approx half of your garlic and add to the prawns.
Cook prawns until they change to a light orange colour, then remove from the wok. In a hot wok, this will only take a couple of minutes.
Cook Rice
Add two tablespoons of coconut oil to your wok and bring back up to heat.
Sauté off your onion and the remaining garlic and ginger.
Add the cabbage and toss.
Add the edamame beans and cook for about 1 minute, stirring constantly.
Add the celery and work for about 30 seconds.
Add your cauliflower. It will only take a couple of minutes to start to turn slightly translucent, so as soon as the rice is hot right through, remove from the heat. If you leave the cauliflower in too long I find it breaks down too much and turns into a soggy mess.
Season well with salt and pepper and stir through the spring onions, coriander and tomatoes.
Splash with soy sauce if you like.
Plate it Pretty
Pile the cauli rice up onto your plates.
Top with the prawns, and scatter over some crispy golden shallots (I think I am obsessed with these sorry, they would not be considered healthy so if you are being super clean leave these out).
Drizzle with chilli oil.
Serve with a wedge of lemon.
Enjoy!
Lunch tomorrow
This one does not rate as a leftovers meal for me so we are having a treat day. Enjoy it!