Extra Virgin Olive Oil, drizzled
½ cup Peas

6 Baby Sweet Corn, sliced 

½ Small Cauliflower Head, blended into rice consistency 

1 cup Frozen Prawn Shrimps, defrosted

¼ Red Capsicum, sliced 

1 Carrot, julienned 

2 Spring Onions, sliced

Salt & Pepper, to taste

1 Free-Range Egg, whisked

Tamari Sauce, drizzled

1. Heat a medium sized wok with oil, on a medium heat. 

2. Add peas & sweet corn. Toss for 30 seconds. 

3. Add remaining ingredients except egg and toss for a further 4-5 minutes. 

4. Meanwhile, in a separate pan pour in egg, allow to cook until firm.

5. Using a spatula slice egg into strips and add to wok upon serving. 

6. Drizzle dish with tamari.