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All the flavour of a classic egg fried rice, made with cauliflower rice and packed with juicy prawns, peas and edamame. Ready in 15 minutes, it's light and low in carbohydrates, but the eggs, prawns and edamame make it high in protein and properly filling.
1.
Heat 1 tsp of the oil in the wok over a medium-high heat. Pour in the eggs and stir gently until softly scrambled (1–2 minutes), then tip onto a plate.
2.
Add the remaining 1 tsp oil and the garlic, and stir-fry until fragrant (30 seconds).
3.
Add the prawns and stir-fry until pink all the way through (2–3 minutes).
4.
Add the cauliflower rice, peas and edamame. Turn the heat to high and stir-fry, uncovered, until the cauliflower is just tender and the peas are hot (5–6 minutes). Cooking uncovered stops the cauliflower turning soggy.
5.
Stir in the soy sauce, fish sauce and pepper, then fold the eggs back through.
6.
Scatter with spring onions and serve.
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Storage information
Best eaten fresh. Cool leftovers within 1 hour, then refrigerate for up to 1 day and reheat until piping hot all the way through. Not suitable for freezing.
Tip
Bigger appetites: Mix half cauliflower rice with half cooked brown rice.
Cost-saving tips
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