Special fried rice with prawns, bacon and cauliflower
30 min · 38 g protein · 434 cals / serving
The takeaway-shop favorite with short-cut bacon, prawns, peas, corn and plenty of egg, made with half rice and half cauliflower rice. Fried hard in a hot wok with soy and oyster sauce, the cauliflower picks up the same toasty, savory edges as the rice.
Ingredients
- 2 tsp canola oil, divided
- 5 eggs, beaten
- 100 g canadian bacon, short-cut, diced
- 400 g shrimp, peeled, cut in half if large
- 3 cloves garlic, minced
- a small piece ginger, grated
- 1 carrot, finely diced
- 450 g cauliflower rice, fresh or frozen
- 350 g white rice, day-old and cold
- 150 g cooked frozen green peas
- 80 g frozen corn
Sauce
- 7 tsp soy sauce, salt-reduced
- 4 tsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 5 green onions, sliced
Steps
- Heat a wok over high heat with 1 tsp of the oil. Pour in the eggs, let them set for a few seconds, then stir gently into large, soft curds until just set with no runny egg left, 160°F. Tip onto a plate.
- Add the bacon (the pan needs no more oil) and fry 2 minutes until it starts to crisp. Add the prawns and stir-fry 2–3 minutes until pink and opaque all through, 145°F. Add to the eggs.
- Add the last of the oil, the garlic, ginger and carrot and stir for a minute. Add the cauliflower rice and spread it over the hot wok; leave it for a minute to toast, then toss and repeat until it is dry and lightly browned, 4–5 minutes.
- Add the cold rice, breaking up any clumps, plus the peas and corn, and fry 3 minutes until everything is hot and the rice starts to crackle. Mix the soy, oyster sauce, sesame oil and white pepper, pour around the edge of the wok and toss.
- Return the egg, bacon and prawns, add the spring onions, and toss for a minute until heated through. Taste for soy and serve.
Good to know
Why day-old rice?
Rice cooked the day before and chilled has dried out and firmed up, so it fries into separate grains. Freshly cooked rice is soft and wet and clumps into a paste.
Will it taste of cauliflower?
Toasted in a hot, dry wok first, it loses its raw cabbagey edge and takes on the soy and sesame. Mixed half and half with rice, most people do not pick it.
What is short-cut bacon?
The lean eye of the rasher, sold that way in Australian supermarkets. It gives the smoky bacon flavor with very little fat to render off.
Per
- Calories
- 98
- Protein
- (36%)
- 9 g
- Fat
- (25%)
- 3 g
- Carbohydrates
- (39%)
- 10 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 298 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1738 kcal goes into the pot and 2019 g of ingredients comes out as about 1780 g of food: 98 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.