Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Prepare the Cauli-rice by grating the cauliflower. Don't cook it.
Grate the ginger and finely chop the chili peppers. Place on a large heavy-based pan greased with ghee, butter or coconut oil. Cook briefly for 2-3 minutes over medium-high heat.
Add sliced mushrooms and cook for another 3 minutes (white mushrooms contain less carbs than brown).
Add the cauli-rice and mix in well. Season with salt to taste and cook for another 5 minutes while stirring frequently.
Finely chop the spring onion and add it to the pan together with the peeled, cooked prawns.
In a bowl, scramble the eggs and pour in the pan while stirring. Cook for 1-2 minutes.
Mix in the coconut aminos and fish sauce.
Add freshly chopped herbs, lime juice and cook for a minute. Take off the heat and set aside.
Add toasted flaked almonds. To toast the almonds, simply place them on a pan and roast over medium-high heat. Do not grease the pan and roast for 2-3 minutes while stirring frequently to prevent the almonds from burning.
Done - enjoy!
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.