Egg-Fried Cauliflower Rice with Prawns

Ingredients

• 🥦Cauliflower, trimmed and finely chopped into rice-like pieces1 head
• 🦐Prawns, peeled, deveined, thawed if needed, patted dry150 g
• 🥚Large Eggs, lightly beaten2 egg
• 🧄Garlic, finely minced2 clove
• 🫚Ginger (ground)1 tsp
• 🧅Scallions, white and green parts separated, sliced thinly2 stalk
• 🥢Sesame Oil (toasted)1 tsp
• 🫒Vegetable Oil1 tbsp
• 🧈Salted Butter1 tbsp
• 🧂Black Pepper (ground)to taste
• 🧂Kosher Saltto taste

Contains Dairy, Eggs, Garlic, Onion, Sesame, Shellfish. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Rice the cauliflower

   Cut the Cauliflower into very small rice-like pieces on a chopping board with a sharp knife, working across the florets so the bits stay roughly pea-sized and even. Spend about 3 minutes on it until the pile looks fluffy and granular rather than chunky; if the pieces are too large, they will steam instead of fry.

   3 min
2. 2

   Prep the prawns

   If needed, peel and devein the Prawns, then pat them very dry with paper towel so the surface feels tacky rather than wet. Give this about 2 minutes; dry prawns will sizzle instead of steaming, and if they still feel slippery, blot them once more before they hit the heat.

   2 min
3. 3

   Beat the eggs

   Crack the Large Eggs into a mixing bowl and beat them with a fork until the yolks and whites are fully blended and the surface looks pale yellow and smooth. This should take about 1 minute; if streaks remain, keep whisking so the egg cooks into soft ribbons instead of separate white and yolk patches.

   1 min
4. 4

   Slice the aromatics

   Finely mince the Garlic Cloves and thinly slice the white and green parts of the Scallions on the chopping board, keeping the greens separate so they can finish the dish fresh. Give this about 2 minutes; the garlic should be tiny and fragrant, and the scallions should look crisp, not bruised or smashed.

   2 min
5. 5

   Heat the skillet

   Set a large skillet over medium-high heat and add the Vegetable Oil and Salted Butter together, swirling the skillet until the butter foams and the fat shimmers across the base. This takes about 1 minute; if the butter starts to brown hard or smell nutty, lower the heat for a moment so the aromatics do not scorch.

   1 min
6. 6

   Sauté the prawns

   Add the Prawns to the hot skillet in a single layer and leave them undisturbed for about 1 minute, then turn them once with a wooden spoon until they go opaque and blush pink at the edges. If they stick, give them a few more seconds before moving them; they should release cleanly and smell sweet, not fishy.

   2 min
7. 7

   Build the base

   Stir the minced Garlic Cloves, the white parts of the Scallions, and the Ginger (ground) into the skillet and keep them moving for about 30 seconds until the garlic smells fragrant and the scallions soften at the edges. If the garlic starts to colour too quickly, nudge the skillet off the heat for a few seconds; you want aroma, not bitterness.

   1 min
8. 8

   Fry the cauliflower

   Add the chopped Cauliflower to the skillet and toss it through the aromatics for about 3 minutes, stirring and scraping so every piece touches the hot base. Keep the heat at medium-high and watch for the cauliflower to turn hot, slightly tender, and lightly spotted with gold at the edges; if the skillet looks crowded, spread it out in a wider layer so it fries instead of steams.

   3 min
9. 9

   Set the eggs

   Push the cauliflower to one side of the skillet and pour the beaten Large Eggs into the open space, then stir gently with the wooden spoon for about 45 seconds until soft curds form and the eggs are just set but still glossy. If they start to dry or brown, pull the skillet from the heat for a moment; you want tender ribbons, not a firm scramble.

   1 min
10. 10

    Finish and season

    Return the Prawns to the skillet and toss everything together with the toasted Sesame Oil, Kosher Salt, and Black Pepper (ground) for about 30 seconds until the prawns are hot again and the cauliflower glistens lightly. Finish by folding through the green parts of the Scallions so they stay bright; if the mixture seems dry, give it one last quick toss rather than adding liquid.

    1 min

Nutrition per serving