Prawn & edamame fried cauliflower rice
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.
Calorie controlled cooking spray
Tamari Soya Sauce
Thai Fish Sauce
3 handful serving, thinly sliced
60 g, shredded
3 clove(s), crushed
1 handful serving, chopped
Edamame Beans, cooked
- 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.
- 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.
This recipe calls for a tablespoon of sriracha in the sauce, which gives the finished dish a mild flavour with just a hint of heat; feel free to go up or down on the amount.