Prawn & edamame fried cauliflower rice
0
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This veggie-packed dinner is sure to satisfy. The prawns and edamame provide plenty of protein, and a combination of pak choi, carrots and spring onions bring colourful goodness to the cauli rice.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Tamari soya sauce
2 tablespoon(s)
Sriracha sauce
1 serving(s)
Thai Fish Sauce
1½ teaspoon(s)
Prawns, Raw
330 g
Pak Choi
3 serving(s), thinly sliced
Carrots, raw
60 g, shredded
Garlic
3 clove(s), crushed
Cauliflower rice
450 g
Spring Onions
1 serving(s), chopped
Edamame Beans, cooked
100 g
Instructions
1
In a small bowl, stir together the tamari soya sauce, sriracha and 1 tsp fish sauce; set aside. Mist a large nonstick pan with cooking spray and heat to medium-high. Add the prawns to the pan and drizzle with the remaining fish sauce. Stir-fry until the prawns are just done, about 3 minutes. Remove the prawns from the pan, cover and keep warm.
2
Off the heat, mist the same pan with cooking spray and heat over medium-high. Add the pak choi, carrots, garlic to the pan and stir fry for 2 to 3 minutes. Add the cauliflower rice, spring onions, edamame and stir-fry for a further 3 minutes. Stir in the cooked prawns and the sauce; toss to combine.
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