Description
A delicious and healthy alternative to traditional fried rice.
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 tablespoons soy sauce
- 2 teaspoons 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 tablespoon + 2 teaspoons 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.
- 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.
- Cut the red bell pepper into 1/2 inch pieces and slice sugar snap peas on the diagonal into thin slices.
- Chop 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.
- 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.
- 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 you don’t have a food processor, you can grate the cauliflower on the large side of a cheese grater.
- If you buy pre-chopped fresh cauliflower, use 2 cups of chopped cauliflower.
- If you’re avoiding soy, you can substitute Coconut Aminos for the soy sauce.
- This dish is surprisingly tasty after a night in the fridge.
- Unless you have a really giant wok or frying pan, I don’t recommend doubling the recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 187mg