Description
A delicious and healthy take on fried rice using cauliflower rice and shrimp.
Ingredients
Scale
- 2 cups fresh chopped cauliflower rice (see notes)
- 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 (see notes)
- 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 (see notes)
- 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 then pulse in food processor until it’s approximately the consistency of grains of rice. We had some big pieces that didn’t chop well and we buzzed them again.
- (If you don’t have a food processor you can grate the cauliflower on the large side of a cheese grater. Or if you buy pre-chopped fresh cauliflower, use 2 cups of chopped cauliflower.)
- 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. If you’re avoiding soy, you can substitute Coconut Aminos for the soy sauce.
- Cut the red bell pepper into 1/2 inch pieces and slice sugar snap peas on the diagonal into thin slices.
- Chop up half of an onion, and slice four green onions.
- Peel some garlic cloves and slice if they’re large, and slice a few slices of ginger root.
- Heat the wok or large frying pan over high heat for 30-60 seconds, then add the oil and heat 30-60 seconds more.
- Add the garlic cloves and ginger slices and cook just until they’re fragrant; then remove.
- Then add the onion and cook 1-2 minutes, just until it’s starting to brown. (Remember to stir!)
- Add the chopped cauliflower and cook 2-3 minutes over high heat, stirring often. Remove the cauliflower to a bowl.
- Add 1-2 teaspoons more oil as needed, then add the peppers and sugar snap peas and stir-fry 1-2 minutes.
- Push the vegetables over to the side and add the egg, stirring and breaking apart with the turner to get scrambled egg pieces.
- Add the cauliflower back into the wok and cook about a minute.
- Then add the shrimp and green onion pieces and cook just long enough to warm it, 1-2 minutes. (Keep stirring!)
- Add the soy-sauce/sesame oil mixture and cook 1-2 minutes more, stirring so the sauce is coating all the food. Serve hot.
Notes
- If allergic to soy, substitute with Coconut Aminos.
- The dish can be enjoyed hot or refrigerated overnight, and it retains its flavor well.
- For best results, do not double the recipe in a standard-sized pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 160mg