← Nouns Cooking · Plant-Based

Ingredients

• 1 large cauliflower (about 800 g), blitzed into rice-size pieces
• 400 g raw peeled prawns
• 4 Eggs, beaten
• 3 tbsp neutral oil
• 3 cloves Garlic, finely chopped
• 2 cm piece Ginger, finely chopped
• 1 small carrot, finely diced
• 80 g frozen peas
• 4 Spring onion, sliced, greens and whites separated
• 3 tbsp Tamari
• 1 tsp Toasted sesame oil
• 1 pinch White pepper
• 1 tsp Sriracha (optional)

Method

1. Heat 1 tbsp of the oil in a large wok or frying pan over medium-high heat. Pour in the eggs, swirl and scramble into large soft curds for about 1 minute. Tip onto a plate.
2. Add another 1 tbsp oil and the prawns. Stir-fry for 2–3 min, until pink and just cooked through, then add to the eggs.
3. Heat the last of the oil over high heat. Add the garlic, ginger, carrot and spring onion whites and stir-fry for 2 min.
4. Add the cauliflower and peas and stir-fry for 5–6 min, spreading it out so it toasts rather than steams, until tender but not mushy.
5. Stir in the tamari, sesame oil and white pepper, then return the eggs and prawns and toss for 1 minute until hot. Serve scattered with the spring onion greens, with sriracha if you like.

Tips

• About 26 g protein per serving. Contains shellfish, egg and soy.
• Bags of ready-riced cauliflower (about 800 g) save the blitzing; cook them straight from the pack.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Love and Lemons