Prawn Fried Cauli Rice

A super speedy recipe to use up non-starchy crunchy vegetables, with cauliflower rice to add extra fibre.

Serves: 2

Calories per serving: 283

Prep time: 10 minutes (+ defrosting time for prawns)

Cooking time: 10 minutes


  • 1 tbsp extra virgin olive oil
  • 1/2 onion, diced
  • 60g (2 oz) fresh or frozen beans
  • 2cm (¾ inch) ginger, grated 
  • 1 garlic clove, minced
  • 1 egg, lightly beaten
  • 200g (7oz) cooked, frozen prawns, defrosted (keep the juice)
  • ½ tbsp tamari sauce
  • Chilli flakes (optional)
  • ½ head of cauliflower, broken into small-medium florets


  1. Place the cauliflower into a food processor and chop until fine (the texture should be similar to rice).
  2. Heat oil in a wok or large pan over medium heat, stir fry the onion for a few minutes or until onion is starting to become translucent. 
  3. If you are using fresh and/or uncooked prawn meat, add the prawns and stir-fry for 2 minutes, or until the meat is mostly opaque and cooked through.
  4. Add frozen beans and reduce heat.
  5. Add the cauliflower, ginger and garlic and stir for 1 minute, until fragrant.
  6. Make a well in the middle and scramble the egg by stirring it through the warm mixture.
  7. If you are using cooked prawn meat, add the prawns and warm through. Then pour in the juice from the prawns.
  8. Serve half now and save half in an airtight container in the refrigerator for later. Drizzle with tamari sauce and scatter with chilli flakes, if you like. 

Leftover tip: Leftovers can be stored in an airtight container in the fridge for up to 2 days. We do not recommend freezing this meal if you have used frozen prawns. Reheat when ready to serve and drizzle over tamari and a sprinkle of chilli flakes. 


  • To ensure this recipe is gluten-free, please check the label of the tamari to ensure there are no sources of gluten.
  • Swap the beans for any crunchy vegetables you have: carrots, peas, broccoli, etc.
  • If you’re not fasting and would like to use brown rice rather than cauliflower – cook as per packet instructions and use 3 tbsp of cooked rice per person. Add the rice when you add the prawns.

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