Okay this recipe is one for the books.
I had to see what everyone was talking about! Cauliflower has been a hot ingredient this past year and I had to know if cauliflower fried rice really tastes as good as they say. Full disclosure: I don’t like plain raw cauliflower so I was very hesitant.
I love this recipe because it can be a great side dish or an entree. It’s easy, full of veggies and you can add a variety of lean proteins. And not to mention, it really does taste like the real thing! The cauliflower upgrades the dish from a regular stir-fry. So if you’re looking for a low carb or whole food alternative, this is a great ingredient to try!
Plant based, full of fiber and nutrient dense ingredients
Tips: I prefer to buy the bagged riced cauliflower, it saves time and a messy clean up.
If you haven’t tried fish sauce, it really does complete the recipe! I used extra.Just don’t smell it.
Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It’s also low calorie, providing about 14 calories per 1/2 cup. Great low carb option!
Shrimp: Protein rich and 4 ounces of shrimp provides over 100% of the Daily Value for selenium, over 75% for vitamin B12, over 50% for phosphorous, and over 30% for choline, copper, and iodine.
Selenium is an important antioxidant that helps fight damaging particles called free radicals, which damage cell membranes and DNA. Another antioxidant, called astaxanthin, which provides the primary color pigment in shrimp, has been shown to help reduce inflammation, a known trigger of aging and disease.
Shrimp Fried Rice
- 1/2 Tbsp Olive oil
- 1 Medium Chopped Onions
- 1 Cup Sprouts (Optional)
- 4 Medium Shredded Carrots
- 1 Chopped Red Pepper
- 1 Head Chopped Broccoli
- 1/2 Cup Diced Green Onions
- 4 Cloves Minced Garlic (I use extra)
- 1 Bag Frozen Riced Cauliflower or about two head of cauliflower
- 1/2 Tbsp Onion Powder
- 1 Tsp Pepper
- 1 Tsp Salt
- 1 Tsp Apple Cider Vinegar
- 1 Tsp Fish Sauce (I used extra)
- 1 Tsp Hoisin Sauce
- 1/4 Cup Coconut Aminos or Soy Sauce (2 Tbsp)
- 1/4 Cup Cilantro
- 4 Scrambled Eggs
- 1 Tbsp Red Pepper Flakes
- 12 Large Shrimp You can use frozen too!
- Add olive oil, onions, carrots, broccoli, red pepper, garlic to large saute pan on medium-high heat for 2-3 minutes, until cooked.
- Add in riced cauliflower, cook the rice until it looks soft (5-7 minutes).
- Add in the spices, stir in coconut aminos, apple cider vinegar, fish sauce and hoisin sauce. Cook on medium-high heat until the cauliflower rice reaches your desired doneness (5-8 minutes). Add cilantro and green onion.
- Scramble eggs and mix them into riced cauliflower and veggies.
- Bring a large pot of water to just to a boil. You want enough water to comfortably hold all the shrimp.
- Boil the shrimp until a few start floating on top of the water. Typically 2-3 minutes is all it takes! Drain and add to fried rice.