Garlic Shrimp & Vegetable Fried Rice with Spinach

1. Prepare all your vegetables before you start cooking — dice the carrot and onion, break the cauliflower into small florets, and mince the garlic. Pat the shrimp dry with kitchen paper and season lightly with salt and pepper.

2. Heat the olive oil in a large frying pan or wok over high heat. Add the cauliflower and carrot and stir-fry for 4–5 minutes until they begin to soften and pick up a little colour.

3. Add the onion and cook for a further 2–3 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.

4. Add the corn and peas, tossing everything together and cooking for 2 minutes.

5. Push the vegetables to the side of the pan and add the butter to the empty space. Once melted, add the shrimp in a single layer. Cook for 1–2 minutes per side until pink and just cooked through.

6. Add the soy sauce over everything and toss to combine. Squeeze in the lemon juice and stir well.

7. Remove from heat and fold in the fresh spinach, letting the residual heat wilt it down. Taste and adjust seasoning with salt and pepper.

8. Serve immediately on its own or over steamed rice or noodles.