Egg fried cauliflower rice with prawn cracker crumbs

• frozen green beans↗160g g
• frozen peas↗160g g
• sunflower oil↗1 tbsp tbsp
• bacon cubes50g g
• onion↗1

  sliced

• carrot↗160g g

  peeled and finely sliced

• large egg1

  beaten

• small cauliflower florets↗200g g
• soy sauce↗1 tbsp tbsp
• sweet chilli sauce↗25ml ml
• prawn chips20g g

Step-by-step instructions

1. 1

   Pour water into a kettle to bring to a boil. Place the beans and peas in a large colander, then pour the boiling water over them to thaw. Drain and set aside.

2. 2

   Heat 1 tsp oil in a large non‑stick skillet or wok. Add the bacon and fry for 2‑3 minutes. Add another 1 tsp oil and cook the onion and carrot for 1‑2 minutes until they soften slightly, then push the vegetables and bacon to one side of the pan. Add the final 1 tsp oil, pour in the egg and stir continuously to scramble it.

3. 3

   Pulse the cauliflower in a food processor until it resembles rice. Add the cauliflower and soy sauce to the pan and stir. Add the green beans and peas, cooking while stirring for 1‑2 minutes until heated through. Divide the dish between two plates and serve with sweet chilli sauce for drizzling. Roughly crush the prawn crackers. The crackers absorb moisture quickly, so to keep them crunchy serve them separately in a bowl, sprinkling over the rice while eating.