Hey friends and happy Wednesday!
Oh my gosh, do I have a treat for you!
Lately, with NYC opening up and dropping all the Covid restrictions, my friends and I have been going out to dinner more!
And we love Thai food!
Obviously, I have to get a pretty plain dish when we go there, given my Specific Carb Diet – I typically get boring shrimp or salmon and veggies, and I swoon over my friends’ delicious looking pad thai, or fried rice, or some fabulous noodle dish.
SOOOO, I decided that I was going to recreate one of those delicious restaurant delicacies!
Introducing my KETO SHRIMP FRIED RICE!
And the secret, is that it uses CAULIFLOWER RICE!
This is big on flavor, and is so filling! Plus, it’s gluten free, keto, paleo and Specific Carb Diet friendly!
Here’s What You Need: (Serves 4)
1 package of cauliflower rice (or 1 head of cauliflower, riced, and then wrung dry)
5 cloves of garlic, minced
1 onion, diced
1 red bell pepper, diced
1 carrot, diced
1 cup green peas, thawed
2 scallions, sliced thin
2 eggs, beaten
salt and pepper
3 Tbsp coconut aminos
1 Tbsp toasted sesame oil
1 lb cooked shrimp
1 cup pineapple, small chunks (optional)
1/2 lb sea bass per person
olive oil, salt and pepper
3 garlic cloves, chopped
Good Chef’s Knife
Wok or Large nonstick frying pan
Nonstick Tin foil
Preheat oven to 400 degrees. On a tin foil-lined baking sheet, place your fish filets, and asparagus in a single layer. Sprinkle with salt and pepper, the chopped asparagus, and drizzle with olive oil. On top of just the fish, place a sprig of rosemary and a lemon slice. Bake for 12-15 minutes, until the internal temperature reaches 145.
Next, for the fried rice. In a large wok or nonstick frying pan, heat 2 Tbsp EVOO. Add your onion, carrots, pepper and garlic, and sprinkle with salt and pepper, and cook for about 4 minutes, until it begins to get tender, stirring often. Then, add your green peas and let them cook for about 2 minutes. Then, push all of the veggies to one side of the pan, add about 2 tsp oil, and then pour your beaten eggs into the created space and scramble them until they are cooked through. Stir to incorporate them into the rest of the veggies, and then carefully take off the heat and transfer the veggie and egg mixture onto a separate plate.
Then, heat another 2 Tbsp of EVOO in the same, (empty) wok or pan. Then add your riced cauliflower. *(If you made your own in the food processor, be sure to wring out all the excess liquid in a clean kitchen towel over the sink. This is a vital step!) Sprinkle with 1 tsp salt and pepper, and let the cauliflower cook for about 3 minutes, stirring frequently, until it loses its hard, raw bite. Then, add your shrimp and scallions, and mix to combine. Since the shrimp is precooked, you’re really just warming it through, you don’t want it cook and become tough.
Finally, add your veggie/egg mixture (and pineapple if using) into the wok with the cauliflower rice. Stir in your coconut aminos and toasted sesame oil. If you’re serving this to someone who is not on the SCD, you can use soy sauce or tamari instead of coconut aminos, as well as stir in 1 tsp fish sauce and 1 Tbsp sriracha, if desired.
To plate: place a bed of the shrimp cauliflower rice on the plate. Place several asparagus spears on top, and top with your fish filet.
Garnish with the green part of the scallions if desired. Dig in!
OH MY GOSH. THIS WAS AMAZING!!
There’s something so delicious about the combination of asian flavors — the garlic with the toasted sesame oil and the coconut aminos, with the scallions and shrimp. My, my, my — I’m inspiring myself to make this for dinner AGAIN tonight!! haha
Speaking of….the LEFTOVERS are the best part! It makes A LOT of fried rice, especially when you eat it with the sea bass fillet, you have a lot left over.
The textures are amazing – you’ve got the meaty shrimp, the chewy egg, the green peas that pop in your mouth, the juicy pineapple, and all gloriously held together by your beautiful, savory, carby cauliflower rice!
It is a sight to behold. Not to mention, it is absolutely stunning with all the bright colors jumping off the plate! The red, the green, the pink, the yellow and orange!
Whatever you do…make this dish! I promise you are going to love every single bite! Not to mention – it is so dang healthy! Who needs takeout when you can make a delicious and wholesome version yourself!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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