Photo of Prawn & edamame fried cauliflower rice by WW

Prawn & edamame fried cauliflower rice

Points® value
Total Time
25 min
15 min
10 min
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

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 handful serving, thinly sliced

Carrots, raw

60 g, shredded


3 clove(s), crushed

Cauliflower rice

450 g

Spring Onions

1 handful serving, chopped

Edamame Beans, cooked

100 g


  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.


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.