TOTAL TIME: 25 MIN
CALORIES/SERVING: 149 CALS PER SERVING
1 (about 900g) small head cauliflower, coarsely chopped 1 tbsp extra virgin olive oil or macadamia oil 2 eggs 1 tbsp soy sauce or tamari, plus extra to serve 2 garlic cloves, crushed 2cm-piece fresh ginger, peeled, finely grated 3 green shallots, sliced 1 small carrot, peeled, shredded 150g (1 cup) frozen peas, thawed 400g cooked prawns, peeled, deveined, tails intact 2 tsp sesame oil Black sesame seeds, to serve Fried shallots, to serve Fresh coriander leaves, to serve
In 2 batches, process cauliflower in a food processor until finely chopped. Transfer to a large bowl.
Heat 1 teaspoon of the oil in a small frying pan over medium heat. Use a fork to whisk together the egg, half the soy sauce, and 1 tbs water in a jug. Add half the egg mixture to the pan and swirl to cover the base. Cook for 1-2 minutes or until just cooked through. Transfer to a plate. Repeat with a further 1 tbsp of the oil and the remaining egg mixture. Roll up omelets and thinly slice.
Heat the remaining oil in a large frying pan over medium-high heat. Add the garlic and ginger, and cook, stirring, for 30 seconds or until aromatic. Add the cauliflower and cook, stirring, for 3-5 minutes or until tender.
Add the green shallot, carrot, and peas to the pan, and cook, stirring, for 1-2 minutes. Add the prawns and sesame oil and cook for 1-2 minutes or until heated through. Drizzle with the remaining soy sauce. Season. Divide the fried rice among bowls. Top with the omelet, sesame seeds, fried shallot, and coriander.
Calories 358 cal
Total Fat 14.3g
- saturated 1.6g
- sugars 3.4g