Categories
dinner

Cauliflower Shrimp Fried “Rice”

An easy alternative to Chinese takeout that packs a whole lot more health punch than the to go box classic with shrimp and veggies. I bet you won’t notice the “rice” is actually a vegetable!

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I’ve seen cauliflower fried rice online before and always thought it was cool. The basic idea is that instead of rice, you finely grind cauliflower in a food processor. When I saw tricolored cauliflower at the Farmer’s Market I knew I had to make it. These days, most stores sell the cauliflower already in “rice” form so this recipe is even easier.

BEST FOR- days you want fried rice (for me every day) but don’t want to drive to the nearest Chinese restaurant (also me every day). Also good for those who are trying to be health conscious because you’re literally just eating shrimp, veggies, soy sauce, and sesame oil that is somehow super super filling.

MUSICAL PAIRING- “Grammy” by Purity Ring

INGREDIENTS
(serves 4)

½ large head of white cauliflower
¾ large head of orange cauliflower
1 head of medium purple cauliflower 
½ cup onion, diced
4 cloves of garlic, minced
2 large eggs & 3 egg whites
5 white mushrooms, thinly sliced
8 stalks of asparagus, finely chopped
1 cup frozen veggie medley (peas, carrots, edamame, corn)
1 lbs. fresh shrimp
4 tbs. soy sauce
3 tbs. sesame oil
1 tbs. olive oil
salt & pepper to taste

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DIRECTIONS

  1. I highly recommend doing your prep work first because once the ingredients are in the frying pan they cook pretty fast. First prepare the cauliflower. Break off florets from the stem and place them in food processor. Pulse until the cauliflower has the texture of rice or couscous (doing it for longer will end in a puree, which you don’t want). I’d recommend doing each color cauliflower individually. Then chop the other vegetables. There’s no exact size to make them; simply think of the size piece you would like to eat in your fried rice. Put each pile of cut vegetable in its own bowl, and set by the stove.
  2. Heat up olive oil in a pan. While heating, whisk together the eggs and egg whites. Pour into pan and essentially make scrambled eggs. Stop cooking before the eggs are fully cooked because they will be cooked again with the fried rice. Set aside.
  3. Heat up 1 tbs sesame oil in a separate pan. Add onion and garlic. Cook until fragrant, about 2-3 minutes. 
  4. Add asparagus and mushrooms to the onion and garlic. After two minutes, add in frozen vegetables. After another four minutes, add in shrimp. After two more minutes, add in egg. After another minute, add in cauliflower, the soy sauce, and the rest of the sesame oil. Rather than time the spacing (as I did for this recipe) you really can just go off when veggies seem cooked to add in the next type.
  5. Serve and season with salt & pepper, enjoy!

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