Description
A delicious and healthy twist on traditional fried rice using cauliflower 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. If using pre-chopped fresh cauliflower, use 2 cups.
- Cut the drained shrimp into bite-sized pieces and pat dry with paper towels if they’re wet.
- Whisk together the soy sauce and sesame oil, and beat the egg. Substitute Coconut Aminos for soy sauce if desired.
- Cut the red bell pepper into 1/2 inch pieces and slice sugar snap peas on the diagonal.
- Chop half of an onion and slice the green onions.
- Peel garlic cloves and slice if large; slice ginger root for seasoning the oil.
- Heat the wok or large frying pan over high heat for 30-60 seconds, then add the oil and heat for another 30-60 seconds.
- Add garlic and ginger, cooking until fragrant, then remove.
- Add onion and cook for 1-2 minutes until starting to brown.
- Add chopped cauliflower and cook for 2-3 minutes over high heat, stirring often, then remove to a bowl.
- Add more oil if needed, then add peppers and sugar snap peas, stir-frying for 1-2 minutes.
- Push vegetables to the side and add the egg, scrambling until cooked.
- Add cauliflower back and cook for about a minute.
- Then add shrimp and green onion, cooking until warm.
- Add the soy-sauce/sesame oil mixture and cook for another 1-2 minutes, stirring to coat all the food. Serve hot.
Notes
- If you don’t have a food processor, you can grate the cauliflower on a cheese grater.
- For a firmer texture, do not over-process the cauliflower.
- This dish can taste even better after a night in the fridge.
- Do not double the recipe unless you have a large enough wok or frying pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 140mg