Pork and Prawn Cauliflower Fried Rice
15 Feb, 2018
Recipe by Dani Venn
Prep Time: 15 minutes
Cooking Time: 10 minutes
1 large head of cauliflower, cut into large florets
4 free range eggs
1 tsp Melrose Organic Sesame Oil
3 cloves garlic, finely chopped
3cm knob ginger, finely sliced
2 tbsp Melrose refined coconut oil
400g raw and peeled Australian prawns
300g pork fillet or belly, sliced thinly
1 tsp fish sauce
6 spring onions, thinly sliced
1 cup frozen or fresh peas
2 – 3 tsp tamari
1 tsp sesame oil
1 cup bean shoots
Place half the cauliflower florets into a food processor and blitz on medium speed until cauliflower resembles “rice or cous cous,” remove and repeat with remaining cauliflower. Set aside.
Beat eggs well to make an omelette, place oil into small – medium sized fry pan over low-medium heat and add eggs. Flip omelette when almost cooked. Remove from fry pan, roll up omelette and slice thinly.
Place wok over medium heat, add coconut oil, when hot add garlic and ginger and toss well for a minute, then turn up the heat to high and add pork and prawns and cook for a further few minutes until coloured but not fully cooked through. Remove pork and prawns from wok and set aside.
Add in cauliflower, spring onion and peas and toss well for two minutes, season with tamari and sesame oil and continue to cook. Add back in pork and prawns, sliced omelette and bean shoots and toss for a few minutes. Taste and add more seasoning if required. Serve warm.