egg-fried cauliflower rice

Serves: 4

Ingredients:
1 cauliflower, separated into florets, leaves discarded
2 teaspoons sunflower oil
220g pack stir-fry vegetable medley, spring onions and chilli finely sliced, the rest chopped
2 teaspoons ginger and garlic paste
2 carrots, peeled and chopped
150g frozen peas
200g frozen cooked and peeled prawns, defrosted
3 eggs
3 teaspoons toasted sesame oil
2 tablespoons sodium reduced soy sauce, plus extra to serve (optional)
1 tablespoon chilli sauce (optional)
2 teaspoon sesame seeds (optional)

Method:
to make the cauliflower 'rice', pulse the florets a few times in a food processor or grate coarsely.
heat the oil in a wok or sauté pan. stir-fry half the sliced spring onions and chilli with the ginger and garlic paste for 1 min.
add the rest of the vegetables from the stir-fry pack, and the carrots and peas. stir-fry for 3-4 mins, until just tender. add the prawns and heat through for 2 min. stir in the cauliflower rice and stir-fry for 1 min.
whisk together the eggs and 1 tsp sesame oil, then season. make 2 spaces in the veg and pour in the egg. let it set, then mix through with a flat spatula.
toss the cooked veg and prawns with 2 tbsp soy sauce. serve in bowls, drizzled with the remaining sesame oil. top with the reserved spring onions and the chilli sauce, sesame seeds and extra soy sauce, if using.