Name: Egg-fried cauliflower rice with prawn cracker crumbs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 160g frozen green beans; 160g frozen peas; 1 tbsp sunflower oil; 50g bacon lardons; 1 onion chopped; 160g carrots peeled and finely chopped; 1 large egg beaten; 200g small cauliflower florets; 1 tbsp soy sauce; 25ml sweet chilli sauce; 20g prawn cracker

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Egg-fried cauliflower rice with prawn cracker crumbs

Egg-fried cauliflower rice with prawn cracker crumbs

Katy Gilhooly

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 3.4 out of 5.12 ratingsRate

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This crowd-pleasing, low-calorie supper uses cauliflower for rice to bump up the veg count, while frozen peas and beans keep it budget-friendly

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Ingredients

Nutrition

Units:

MetricUS

160g frozen green beans
160g frozen peas
1 tbsp sunflower oil
50g bacon lardons
1 onion

chopped
160g carrots

peeled and finely chopped
1 large egg

beaten
200g small cauliflower florets
1 tbsp soy sauce
25ml sweet chilli sauce
20g prawn cracker

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Nutrition: per serving

kcal428

low
fat18g
saturates4g
carbs40g
sugars25g
fibre16g
protein18g
salt2.5g

Method

step 1

Put the kettle on to boil. Put the beans and peas in a large sieve then pour over the boiled water to defrost them. Drain and set aside.
step 2

Heat 1 tsp oil in a large, non-stick frying pan or wok. Add the bacon and fry for 2-3 mins. Add another 1 tsp oil and cook the onion and carrots for 1-2 mins until slightly softened, then push the veg and bacon to one side of the pan. Add the final 1 tsp oil, then pour in the egg, stirring constantly to scramble it.
step 3

Pulse the cauliflower in a food processor until it resembles rice. Add the cauliflower and soy to the pan, and stir together. Add the green beans and peas, and cook, stirring, for 1-2 mins until hot through. Divide between two plates and serve with sweet chilli sauce for drizzling. Break the prawn crackers into rough crumbs. The crackers absorb moisture quickly so, to keep them crunchy, it’s best to serve them in a dish on the side to sprinkle over the rice while eating.

Recipe from Good Food magazine, February 2017

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A star rating of 3.4 out of 5.12 ratings

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