I've been experimenting with some higher-fiber recipes. Enter the famous cauliflower "rice". Cauliflower, once broccoli's boring, pale cousin, has now entered the spotlight to make everything from pizza crusts to risotto.
Being that I have a love for Chinese food, I decided to make a healthy spin on one of my all-time favorite recipes: Shrimp Fried Rice. Except, there is no real rice in this dish, just cauliflower! Check out the recipe below.
Shrimp Fried Cauliflower Rice
- 1 head cauliflower
- 1 T. coconut oil
- 5 cloves garlic, minced
- 1/2 onion, diced
- 2 cups frozen peas
- 1 cup carrot, diced
- 2 pounds shrimp, peeled and deveined
- 1 T. sesame oil
- 1/4 cup soy sauce
- 4 eggs, scrambled
To make the cauliflower rice
Break apart the cauliflower, and place a few florets at a time in the food processor until they create a "rice" like consistency.
Note: if you don't have a food processor, you can use a cheese grater and grate the whole head of cauliflower. It will take a bit longer, but works just as well!
To make the fried rice
In a large skillet, heat the coconut oil until melted. Add the cauliflower rice and saute for 2-3 minutes, until some of the water from the cauliflower is evaporated. Add the onion and garlic and saute until browned. Then, add the peas, carrots, shrimp, and sesame oil. Cover and let sit for 5 minutes, until the shrimp is cooked. Uncover and stir another 3 minutes, until water evaporates. Add the soy sauce and disperse evenly.
To finish, push the contents to the sides of the pan, creating a well in the middle. Add the eggs to the middle and start stirring into the rest of the ingredients. Continue stirring until the eggs are cooked through.
Ta-da! Shrimp Fried Cauliflower Rice. Leave a comment below and let me know what you thought!