This is a pretty scrumptious mid week meal to whip together. The time is in the preparation so try and find some willing workers to help you with the chopping. It's a nice one to teach your kids how to cook!
Heat 1 tbs of the olive oil in a wok and add the onion. Stir fry for about 3 minutes until the onion is soft. Remove from the wok.
Beat the eggs together with the tamari and sesame oil.
Heat ½ tbs oil in the wok and swirl the work to coat the surface in oil. Add the egg mix and swirl the wok again to coat surface. Flip the egg when it's set on one side and cook on the other side. Remove from the wok and slice it into strips.
Process the cauliflower in the food processor to resemble rice.
Heat the remaining oil in the wok and add the chicken with the carrots, peas, and cooked onion. Stir fry for 2 minutes.
Add the prawns and cook for a further 3 minutes.
Add the cauliflower rice, shallots and beansprouts and stir-fry for 3 minutes.
Fold through the tamari and chopped egg and stir fry for a further minute.
Serve with cracked szechuan pepper.
Makes 4 servings
| Prep Time: | 30 mins |
| Cooking Time: | 15 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1584 kj |
| Calories | 379 kcal |
| Fat | 19 g |
| Saturated Fat | 4 g |
| Total Carbohydrate | 8 g |
| Total Protein | 30 g |
| Fibre | 6 g |
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