Cauliflower fried rice with prawns

Method

Pulse the cauliflower in a food processor until it resembles coarse breadcrumbs, then set aside. Heat a wok or large frying pan over high heat until smoking. Season the prawns and sear them for about 90 seconds per side until they just turn opaque; transfer to a plate. Crack the eggs into a bowl, beat lightly, and pour into the hot wok; let them set briefly before scrambling into small curds, then push to the side.

Add a touch more oil if needed and tip in the cauliflower rice. Toss continuously for 3 to 4 minutes, breaking up any clumps and allowing some surfaces to catch and brown slightly through caramelisation. The grain should remain slightly firm rather than turning mushy. Stir through the peas and soy sauce, cooking for another minute to heat through.

Return the prawns to the wok and fold everything together, ensuring they warm through without further cooking. Taste and adjust seasoning. Serve immediately while the wok heat keeps everything moving and separate.