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

Nutrition Facts

Per Serving (serves 4 servings)

Calories358

Total Fat21g

Cholesterol264mg

Sodium540mg

Total Carbohydrates14g

Dietary Fiber5g

Sugars3g

Protein33g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

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 , not stirring. Flip and cook until the egg is just cooked, . 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 and again after . Cook for a total of . 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, .
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 .
7
Turn off the heat and stir in the eggs, cauliflower rice, and shrimp.
8
Top with chopped peanuts.