Do you love fried rice? Have you ever craved the taste of fried rice but with less carbs? Then its time to try cauliflower fried rice! Even if your not a big fan of cauliflower as I used to be, cauliflower has a such a barely noticeable flavor that its become a perfect substitute for rice along with quinoa for many recipes besides fried rice. Homemade fried rice is one of my favorite occasional comfort takeout recipes and this recipe is a modified version of my already very delicious shrimp fried rice recipe. The best part is that cauliflower rice is very easy to make since you just need a high powered blender or food processor. If you don't want to minced the cauliflower yourself and are pressed for time, frozen microwaveable cauliflower rice is a good option also! The next time you're in the mood for fried rice and have some cauliflower on hand, why not try this recipe?
-2 cups medium or large sized shrimp (thawed if using frozen shrimp)
-1 tbs. fish sauce
-1 medium sized head of cauliflower
-1/2 cup chopped red onions
-1/4 cup chopped green onions
-1/2 cup chopped carrots
-1 cup chopped baby bella mushrooms
-1/2 cup chopped celery (opt)
-2 tbs. sesame oil
-3 tbs. soy sauce
-2 tsp. sugar
-1 tbs. minced garlic
-2 tbs. margarine or butter
-1 tsp. ground ginger
-1/4 tsp. white pepper
In a small bowl, marinate the shrimp with the fish sauce for 15 minutes. Chop the cauliflower into small florets. Using a high powered blender or food processor, add the cauliflower and blend until the cauliflower is broken down into tiny pieces.
In a wok or large pan, add the margarine and 1 tbs. sesame oil on med-high heat. Add the cauliflower, mushrooms, carrots, red onions, and celery along with all the seasonings. Cook stirring occasionally for 10 minutes or until the vegetables have softened.
In a small pan, cook the eggs then add them to the wok. Add the shrimp to the wok and cook until the shrimp turns pink, about 5 minutes. Mix in the green onions and serve.
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