Description
A delicious and healthy alternative to traditional fried rice using cauliflower rice and shrimp.
Ingredients
Scale
- 2 cups fresh chopped cauliflower rice
- 1/2 small onion, chopped
- 4 peeled garlic cloves
- 4 slices ginger root
- 4 green onions, sliced in 1/2 inch diagonal pieces
- 2 T soy sauce
- 2 tsp. Asian sesame oil
- 1 egg, beaten well
- 1 cup diagonally sliced sugar snap peas
- 1/2 red bell pepper, chopped into 1/2 inch pieces
- 8 oz. cooked shrimp, cut into pieces
- 1 T + 2 tsp. peanut oil or other high smoke point oil
Instructions
- Drain frozen shrimp into a colander placed in the sink.
- Cut 1/2 head of cauliflower into pieces and pulse in a food processor until it resembles grains of rice, chopping any big pieces that remain.
- If you don’t have a food processor, grate the cauliflower on the large side of a cheese grater or use pre-chopped fresh cauliflower.
- Cut the drained shrimp into bite-sized pieces and pat dry with paper towels if wet.
- Whisk together the soy sauce and sesame oil, and beat the egg. If avoiding soy, substitute with Coconut Aminos.
- Cut the red bell pepper into 1/2 inch pieces and slice sugar snap peas diagonally into thin slices.
- Chop half of an onion and slice the green onions.
- Peel the garlic cloves and slice them and the ginger for seasoning the oil.
- Heat a wok or large frying pan over high heat for 30-60 seconds, then add the oil and heat another 30-60 seconds.
- Add the garlic cloves and ginger slices, cooking until fragrant; then remove.
- Add the chopped onion and cook for 1-2 minutes until it starts to brown.
- Add the chopped cauliflower and cook for 2-3 minutes over high heat, stirring often; then remove to a bowl.
- Add more oil as needed, then stir-fry the peppers and sugar snap peas for 1-2 minutes.
- Push the vegetables to the side, add the egg, stirring and breaking apart to scramble.
- Add the cauliflower back into the wok and cook for about a minute.
- Add the shrimp and green onion pieces, cooking just long enough to warm through, 1-2 minutes.
- Add the soy sauce/sesame oil mixture, cooking for 1-2 minutes more, stirring until the sauce coats all the food.
- Serve hot.
Notes
- The Cauliflower Fried Rice with Shrimp is surprisingly tasty after being stored in the fridge overnight.
- It’s not recommended to double the recipe unless you have a very large wok or frying pan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 140mg