Prawn & Tuna Fried Rice

Updated: Sep 26, 2020


2 tbsp cashew nuts

1 carrot

1 courgette

1 handful baby spinach leaves

1 red pepper, deseeded and thinly sliced

40 g coconut flakes

1 handful coriander leaves


2 tbsp almond butter

2 tsp lemon juice

1 tsp yacon syrup, coconut syrup or maple syrup

1 tbsp tamari soy sauce or coconut aminos

1 tbsp coconut oil, melted

1/2 tsp ground cumin

pinch of chilli powder or flakes

ground black pepper


Put the dressing ingredients in a small bowl and whisk well to combine, adding enough

water to create a thick sauce (not too much as the veg contain a lot of water). Lightly

toast the nuts in a dry saucepan over a medium heat for 1 min, stirring.

Leave to one side. Use a spiraliser to create carrot and courgette noodles. Put the noodles

in a large bowl and add the spinach leaves and red pepper. Pour over the nut dressing and

toss well. Scatter over the nuts, coconut flakes and coriander leaves, then serve.

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