Servings: 3 servings
Calories: 360kcal
Ingredients
- 1 small head cauliflower riced (about 500g)
- 200 g raw prawns peeled
- 3 large eggs
- 4 spring onions sliced
- 4 garlic cloves minced
- 3 tbsp fish sauce
- 2 tbsp coconut aminos
- 1 tsp white pepper
- 4 tbsp coconut oil
- Cucumber slices lime wedges, chili powder to serve
Instructions
- Heat a wok to maximum heat with 3 tbsp oil.
- Add cauliflower rice, spread flat. Do not stir for 2 minutes — let it colour.
- Toss and fry another 2 minutes. Push to the side.
- Add remaining oil. Fry garlic 20 seconds.
- Add prawns, cook 2 minutes.
- Push everything to the side. Scramble eggs in the centre.
- Combine everything. Add fish sauce, coconut aminos, pepper.
- Add spring onions. Toss 1 minute. Serve.
Nutrition
Serving: 1serving | Calories: 360kcal | Protein: 28g | Fat: 24g | Fiber: 3g
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