Ingredients
2 egg whisked
450g raw large prawns peeled & deveined
2 ½ teaspoons canola or grapeseed oil divided
⅛ teaspoon salt
⅛ teaspoon ground pepper
2 large carrots diced
2 large celery stalks diced
3 spring onions thinly sliced, white & green sections separated
3 teaspoon sesame oil
6 cups cauliflower rice
¼ cup soy sauce or tamari for gluten free
1 ½ cups frozen green peas
4 strips cooked bacon crumbled
salt and ground pepper to taste
STEP 1
Heat a large nonstick skillet over medium heat. Coat with cooking spray and add egg. Swirl the egg to cover the bottom of the skillet. Cook until the egg sets, flip with a large spatula and cook for 1 minute. Transfer to a cutting board. Cut the egg into 1-inch thin strips. Set aside.
STEP 2
Increase the heat to medium-high.
Thoroughly pat dry the prawns. Place in a medium bowl and toss with 1 ½ teaspoon canola oil, salt and pepper.
STEP 3
Add the prawns and cook until just cooked through, about 1 minute per side. Transfer to a large clean bowl.
STEP 4
Heat 1 teaspoon oil in the skillet. Add the carrots, celery and white sections of the spring onion. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Transfer to the bowl with the cooked prawns.
Add the sesame oil, then the cauliflower rice. Cook for about 2 minutes, stirring constantly. Add the soy sauce (or tamari) and cook, stirring constantly, until the cauliflower is tender, about 3 minutes.
STEP 5
Add the greens peas, cook carrots and celery, and cooked prawns. Cook for 1 minute.
Remove from the heat and gently stir in the green sections of the spring onion and the crumbled bacon. Serve.
RECIPE BY: Cookin’ Canook