You won’t believe this is healthy! – Delicious and Simple too!
I know you are probably thinking ‘Cauliflower rice’? Delicious? Bleh! But stay with me here. When we started doing the Whole 30, we found out rice is a no-no. To me, it makes no sense, but in an effort to comply, I tried it out. This was the first recipe I tried using it, and I really do love it! It’s one of those things that really has no flavor, so you have to add the flavor – and anything goes! I have a Spanish Cauliflower rice recipe that is really the bomb. But we’ll get to that another day.
Where do you find Cauliflower Rice?
Well, you can make it yourself by pulsing cauli florets in the food processor, but who wants to deal with cleaning that up? Not me! I’m all about easy. Simply go to your frozen food section, and look for ‘Riced Cauliflower’. It’s cheap too! Do not buy the ‘Mashed Cauliflower’, like my husband did the last time I sent him to the store. 🙁 NOT the same thing. (No offense mashed fans, but that’s not what we’re going for here.) Note, I do not thaw it out before using. I just get it out of the freezer when I begin to prep our meal. By the time you add to the wok/skillet, it will have thawed enough and will cook quickly in the hot pan.
Shrimp – Fresh or frozen? Colossal or small?
Believe me, I love some colossal shrimp! But for this recipe I prefer a smaller shrimp. I always use frozen shrimp and I always look for ‘peeled & deveined; tail on’. That definitely saves you the unpleasant task of deveining the little guys! As for size, if you didn’t already know, shrimp size is measured in # of pieces per pound. For example, you will see sizes such as ’21 to 25 per pound’ or ’11 to 15 per pound’. ’11 to 15′ are the big ones! I use the ’21 to 25 per pound’ for this recipe.
Enjoy! Let me know if you try this in the Comments below!
Recipe inspired by: The Recipe Critic
Shrimp Fried Cauliflower Rice
You won't believe this is healthy! Delicious fried rice with shrimp (or omit to keep vegetarian) - simple too!
Ingredients
- 1 bag of frozen cauliflower rice (20 oz)
- 1/2 LB frozen shrimp - peeled and deveined
- 2 TBSP sesame oil
- 1 small white onion - small diced
- 1 C frozen peas and carrots - thawed
- 2-3 TBSP soy sauce
- 2 eggs - beaten
- 2 TBSP green onions - chopped
- 1/2 red bell pepper - chopped in bite size pieces
- Red pepper flakes - to taste
- (Optional) Compliant Sriracha/hot sauce for garnish
Directions
- Step 1 First, get your cauliflower rice and the 1C of frozen peas & carrots out of the freezer to thaw a bit while you chop the onions.
- Step 2 Heat sesame oil in a wok/large skillet over medium heat.
- Step 3 Add shrimp and red pepper flakes to taste – saute until beginning to turn pink. Remove from pan.
- Step 4 Add onion, chopped red pepper and peas & carrots to wok – saute until tender
- Step 5 Slide veggies to the side and add beaten eggs to center of pan. Use a spatula to scramble eggs, then mix veggies and eggs together.
- Step 6 Add cauliflower rice to mixture and pour remaining soy sauce over top – mix together in wok. Add shrimp back to mixture.
- Step 7 Stir fry until cauliflower is tender and mixture is heated through.
- Step 8 Garnish with chopped green onions and compliant Sriracha if desired.
Note: Omit Shrimp to make Vegetarian!
