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Shrimp fried cauliflower rice

June 11, 2016

Cauliflower rice is amazing for any flavored rice dishes. Although it really cannot replace its carby counterpart, it carries the flavor of the other items in the dish so well that sometimes rice itself is not needed. Cauliflower makes for such a healthy substitute for that.

In today’s case, I present a shrimp fried rice dish. Shrimp fried rice is one of the most common fried rice dishes that is offered at Chinese restaurants. I had a craving for it since it makes a great accompaniment to my homemade hot and sour soup, so I finally made this creation in an effort to be healthier and add vegetables to my day.

Yellow cauliflower

I still find that orange cauliflower is the best color for cauliflower rice. It brings more fun to the dish than the plain white sort, and I find it tends to be a better color than purple, which usually discolors the rest of the ingredients in the dish.

Shrimp fried rice

There is usually some variation to the recipe, but generally the recipe contains shrimp, eggs, some type of onion or scallion, and usually some other kind of vegetable. In the below recipe, I added some peas and carrots to the mix. This can also very easily be made vegetarian by removing the shrimp, and still be a flavorful and delicious main or side dish.

Closeup shrimp fried rice

Ingredients
1 Tbsp cooking fat (I used olive oil)
1/2 lb shrimp
1/2 cup green peas
1 large carrot
1/2 lb raw cauliflower, about 2 cups “riced”
2 large green onions, about 1 cup chopped
2 Tbsp soy sauce
2 eggs
a few dashes black pepper, or to taste

Directions
(1) Peel and devein the shrimp. If the shrimps are large, cut into small 1″ segments.
(2) Peel the carrot and dice or grate. Set aside.
(3) Rice the cauliflower via grater, food processor, blender, or manual chopping method. Set aside.
(4) Heat 1/2 Tbsp cooking fat on medium-high heat. When hot, add shrimps and saute about 3 minutes, until the meat is no longer translucent. Remove from the pan.
(6) Add the other 1/2 Tbsp cooking fat and add the carrot and peas. Cook 2-3 minutes, until fragrant. Meanwhile, chop the green onion.
(7) Add the cauliflower and stir for several minutes, until slightly browned. Turn down heat to medium and add soy sauce. Stir to combine.
(5) In another bowl, beat the 2 eggs together. Pour over the cauliflower rice and stir to incorporate evenly. Cook for a few more minutes until the egg is almost no longer raw. Turn off heat and add shrimp back into the mixture, as well as the green onion. Season with black pepper. Stir to combine and let sit for a few more minutes. Serve warm!

Enjoy!

Dai Dai

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