recipeName: egg-fried cauliflower rice and prawns
ingredients: 1 cauliflower, separated into florets, leaves discarded 2 teaspoons sunflower oil 220g pack stir-fry vegetable medley, 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 sesame oil 2 tablespoons reduced-sodium soy sauce, plus extra to serve (optional)
steps: 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 a well in the centre  and pour in the egg. let it set, then mix through with a flat spatula. toss the cooked veg and prawns with the soy sauce.
NER: cauliflower sunflower oil vegetable medley ginger garlic paste carrots peas prawns eggs sesame oil soy sauce extra