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Prawn Fried Cauliflower Rice

Top with king prawns and a scattering of spring onion and tuck in!


  • 200g fresh king prawns
  • 1 small cauliflower
  • 2 carrots
  • 300g tin of peas
  • 4 eggs
  • 1 bunch of spring onions
  • 2 cloves garlic
  • 2 splashes of cooking oil
  • 1 small root of fresh ginger
  • 1 big glug of soy sauce (or tamari)
  • 1 small glug of sesame oil
  • Salt and pepper


Begin with veg prep! Use a grater to shred the cauliflower into coarse, rice grain-sized pieces. Then, slice and dice your carrots; top and tail your spring onions and finely chop; peel your garlic and ginger, and finely chop both. Open your tin of peas and drain.

Next, heat a splash of cooking oil in a frying pan, and pat your prawns dry using kitchen roll. Once your pan has heated, add your prawns to the pan along with a pinch of salt and pepper. Sizzle for a minute or two, before turning over to cook on the other side. After a minute or two, once your prawns are pink all over, remove the pan from the heat and spoon your prawns into a bowl. Cover with foil to keep warm, and set aside.

Wipe the pan clean and return to the heat with a fresh splash of cooking oil. Once heated, add the carrots, garlic and ginger to the pan and fry for five minutes to soften your carrot.

Next, add the peas, grated cauliflower and 3/4 of your spring onion to the pan. Stir everything together and fry for a further five minutes. In the meanwhile, crack your eggs into a mug and whisk together using a fork.

Add a big glug of soy sauce (or tamari) and a small glug of sesame oil to the pan; stir into the veg until evenly mixed then spoon everything aside to make small well in the centre of the pan. Turn the temperature down to a low heat and pour your egg mix into the well in the centre of the pan, and then use your fork to scramble.

Once your egg mix is quite solid and scrambled, you can mix everything together once more so your eggs spread about the pan. Season with salt and pepper, then remove the pan from the heat and spoon your fried cauliflower rice out between bowls to serve.

Recipe by Chef Behere