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Egg-fried cauliflower rice with prawn cracker crumbs

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Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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25 mins
Serves 2

1 0g frozen green beans
160g frozen peas
Mr Hugh's spay
50g bacon lardons
1 onion, chopped
160g carrots, peeled and finely chopped
1 large egg, beaten
200g small cauliflower florets
1 tbsp soy sauce
25ml sweet chilli sauce
20g prawn cracker


Put the kettle on to boil. Put the beans and peas in a large sieve then pour over the boiled water to defrost them. Drain and set aside.

Spray Mr Hugh's into a non-stick frying pan or wok. Add the bacon and fry for 2-3 mins. Spray a little more and cook the onion and carrots for 1-2 mins until slightly softened, then push the veg and bacon to one side of the pan. Add a final spray, then pour in the egg, stirring constantly to scramble it.

Pulse the cauliflower in a food processor until it resembles rice. Add the cauliflower and soy to the pan, and stir together. Add the green beans and peas, and cook, stirring, for 1-2 mins until hot through. Divide between two plates and serve with sweet chilli sauce for drizzling. Break the prawn crackers into rough crumbs. The crackers absorb moisture quickly so, to keep them crunchy, it’s best to serve them in a dish on the side to sprinkle over the rice while eating.

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