Asian

Cauliflower Fried Rice with Shrimp

Name: Cauliflower Fried Rice with Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 teaspoons toasted sesame oil; 2 large eggs (beaten); 2 teaspoons toasted sesame oil; 3 cups riced cauliflower (rice by pulsing florets in a food processor until granular); 2 teaspoons toasted sesame oil; 1 pound large shrimp (peeled and deveined); 2 tablespoons toasted sesame oil; 3 cups purple cauliflower or broccoli florets; 1 medium red bell pepper (thinly sliced); 3 cloves garlic (sliced); 6 scallions (sliced, white, and light green parts); 3 tablespoons reduced-sodium tamari (can be gluten-free); 2 tablespoons water; 1 tablespoon rice wine vinegar; 1 tablespoon brown rice miso; 1/2 teaspoon freshly ground black pepper; 1/4 cup chopped peanuts

Cauliflower rice is such a great way to cut down on carbohydrates and increase your vegetable intake. I often skip the shrimp in this delicious dish for a vegetarian/vegan meal.

By Chef Laura Bonicelli

broccolimisotamari

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Servings

4 servings

Ingredients

2 teaspoonstoasted sesame oil
2 large eggs (beaten)
2 teaspoonstoasted sesame oil
3 cupsriced cauliflower (rice by pulsing florets in a food processor until granular)
2 teaspoonstoasted sesame oil
1 poundlarge shrimp (peeled and deveined)
2 tablespoonstoasted sesame oil
3 cupspurple cauliflower or broccoli florets
1 medium red bell pepper (thinly sliced)
3 clovesgarlic (sliced)
6 scallions (sliced, white, and light green parts)
3 tablespoonsreduced-sodium tamari (can be gluten-free)
2 tablespoonswater
1 tablespoonrice wine vinegar
1 tablespoonbrown rice miso
1/2 teaspoonfreshly ground black pepper
1/4 cupchopped peanuts

Instructions

1
Heat 2 teaspoons of oil in a large wok or skillet over high heat until oil just starts to smoke. Add the eggs and cook for 30 seconds, not stirring. Flip and cook until the egg is just cooked, 15 seconds. Remove to a cutting board. Cut the egg into 1-inch pieces.
2
Add 2 teaspoons of oil to the wok; heat over high heat. Add the cauliflower rice in an even layer; turn after 2 minutes and again after 3 minutes. Cook for a total of 4 minutes. Transfer to a bowl.
3
Add 2 teaspoons of oil to the pan; heat over high heat. Add the shrimp and stir-fry until just opaque. Remove to the bowl with the cauliflower.
4
Add the remaining 2 tablespoons of oil to the pan; heat over high heat. Add the purple cauliflower or broccoli, sliced pepper, garlic, and scallions; stir-fry until lightly charred, 4 minutes.
5
Mix the tamari, water, rice wine vinegar, miso, and pepper in a bowl.
6
Stir the tamari mixture into the mixture in the wok or skillet and bring to a boil for 30 seconds.
7
Turn off the heat and stir in the eggs, cauliflower rice, and shrimp.
8
Top with chopped peanuts.

Nutrition (per serving)

358

Calories

33g

Protein

14g

Carbs

21g

Fat

Fiber

540mg

Sodium