Like Shrimp? Like Fried Rice? Wish there was a healthier version? Well, thank me anytime, because I’ve got you covered. This mock fried rice features califlower rice. It’s tasty, healthy and soooooo soooo good. And, the bonus is, you can have a second helping without any guilt!! Get your “fried rice” on friends!!
Substiute any of your favorite veggies to suit your stir-fry tastes.
Peace & Java
Prep Time: 30 min Cook Time: 30 min Total Time: 1 hour Serving Size: 1 1/3 cups Servings:6
Difficulty: easy peasy Yield: about 8 cups SP: 2 without oil; 3 with oil
3 teaspoons canola oil divided, optional
Non-stick cooking spray
1 pound uncooked shrimp, peeled and deveined
2 eggs, lightly beaten
6 scallions, chopped
1 tablespoons garlic, minced
1 tablespoon ginger, freshly grated
1/2 cup frozen peas
1/2 carrots, chopped
4 cups cauliflower, riced (use 1 package or prepare your own with 1 small-medium head of cauliflower)
2 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1 tableshpoon garlic chili paste, or to taste
1 tsp sesame oil
1. Spray a wok or large skillet with non-stick cooking spray over medium heat. Or, if using oil, add 1 teaspoon canola oil to the pan. Add the shrimp. Stir-fry in batches, until pink and just opaque in the center, about 2-3 minutes. Transfer the shrimp to a plate.
2.If using oil, add 1 teaspoon to the wok or skillet. If not, add more cooking spray. Add the lightly beaten eggs or medium to low heat. Softly scramble the eggs, about 2 minutes. Add the scrambled eggs to the plate with the shrimp.
3. If using oil, add the last teaspoon to the work or skillet. If not, add more cooking spray. Add the carrots and stir fry until a little browned, but still a lil crunchy, about 3-4 minutes. Add the scallions, ginge and garlic. Cook 1-2 minutes to incorporate. Add the peas, shrimp and scrambled eggs. Cook until heated through, 3-4 minutes.
4. Stir in the soy sauce, hoisin, garlic chili paste and sesame. Stir-fry to combine veggies with shrimp and seasonings. Add the cauliflower rice. Mix well, 2-3 minutes. Adjust seasoning as needed.
5. Chow down!!
NOTES, TIPS & TRICKS: Speed up cooking by preparing the cauliflower rice and chopping the veggies the day before. Or, use pre-chopped veggies from the salad bar.
You can buy riced cauliflower in the cold pre-packed veggie section of your store. To rice it yourself, just pulse cleaned cauliflower florets in a food processor or chop finely with a knife.