One thing about me, I love love good Chinese food! Back home on the east coast, it’s easy to find a good “carry out” spot that you can walk in and order General Tso’s chicken or fried rice from. I haven’t been able to find any comparable spots here in LA which is so disappointing to me. I often result to making my own homemade fried rice using leftover rice. That is the KEY by the way to amazing fried rice, is that your rice should be cold before you fry it. Freshly cooked warm rice doesn’t produce the same results. Trust me on this!
Obviously as I’m prepping my body for the big 3-0 in January, I am consuming less unnecessary carbs and creating healthier alternatives to share with you all! 🙂 I have been hearing a lot about califlower rice and was wondering what the hype was about. It made me nervous because it is SO easy to overcook cauliflower, plus I was like “will this really taste the same as everything I love about rice?” But I gave it a shot and surprisingly it was SO YUM!
I was careful not to overcook the cauliflower by tossing it into the pan last and only cooking it with the other ingredients for about 5 minutes, until it was hot. The texture gave me the same firm crunch as rice and soaked up all of the delicious flavors of the sauce and spices. I picked up the Cauliflower Rice in Trader Joe’s produce section, but you could also just scoop up a head of cauliflower, chop it into pieces and pulse it in your food processor for the same results!
My favorite things about this recipe (other than how it tastes!) was the fact that from prep to completion it only took 20 minutes to make! It’s full of yummy veggies AND reheats well the next day! Perfect for making a big pan for dinner tonight or any night when you don’t feel like cooking anything complicated. Also! This recipe can easily become vegan or vegetarian – just sub out the shrimp and add mushrooms or tofu or more veggies!
Alright! Let’s get into the quick recipe:
CAULIFLOWER FRIED RICE – Serves 4
- 1 bag cauliflower rice or 1 head of cauliflower pulsed into rice
- 1 cup fresh or frozen shrimp, deveined with shell and tail removed
- 3 eggs
- 1/2 cup onion
- 1 cup peas
- 1 cup carrots, chopped into small pieces (frozen works fine!)
- 3 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 teaspoon freshly grated ginger
- 4 cloves garlic, minced
- 3 green onions, sliced
- Salt and pepper, to taste
- Chili flakes and sesame seeds, optional
- In a small bowl, beat the 3 eggs together. Add 1 tablespoon of sesame oil to a large non-stick skillet or wok. Once hot, pour in the eggs and scramble them. Add a little salt and pepper to taste and set aside.
- Rinse the shrimp and lightly pat dry. Add another tablespoon of sesame oil to the same pan and cook the shrimp over medium heat for about 3 minutes on each side, until pink. Careful not to overcook! Season with a little salt and pepper and set aside with eggs.
- Leaving juices in pan, add the last tablespoon of oil to the same pan, and add minced garlic. Once fragrant, add in onion and carrots. Sauté until the onions are translucent and carrots begin to get soft.
- Add in peas, ginger and soy sauce and allow to simmer for another minute. Toss in eggs and shrimp and mix together.
- Add cauliflower rice last, cooking for 5 minutes or less until the mixture is well mixed and just hot. Season with additional salt and pepper if necessary.
- Pour into a bowl and top with green onions for garnish!