Hello friends and Happy Wednesday!
What if I told you that I’ve got a way to eat fried rice…without rice?
That’s right! You can make fried rice out of CAULIFLOWER!?
Feast your eyes on my Keto Shrimp Fried Rice!
Riced cauliflower is the base of this delicious dish, and boy — do we love it.
We love making this meal because you can thrown in “everything but the kitchen sink!” (It’s a great meal before going away on vacation!) We used freezer staples, fridge staples, pantry staples…it was so phenomenal!
We used frozen shrimp as our protein, but I’ve also made this with salmon on top, chicken, beef — you could even serve this vegetarian style.
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
2 Tbsp freshly grated ginger
1/2 onion, diced
1 red bell pepper, diced
1 carrot, diced
1 cup green peas, thawed
2 scallions, sliced thin
3 eggs, beaten
salt and pepper
3 Tbsp coconut aminos
1 Tbsp toasted sesame oil
1 lb cooked shrimp
Good Chef’s Knife – this is the one I use and love
Wok or Large nonstick frying pan
In a large wok or nonstick frying pan, heat 3 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 1 Tbsp 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 to cook and become tough.
Finally, add your veggie/egg mixture back 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 mound of the shrimp cauliflower rice on the plate. Garnish with chopped cashews, cilantro and green onions if desired. Dig in!
Oh my gosh this was so delicious!
I know I may be biased, but I personally prefer the cauliflower rice to the “regular” white rice! There’s just something about the slightly nutty flavor that comes our when you toast the cauliflower rice!
There’s just so much flavor going on in this dish — from the salty coconut aminos to the toasty sesame oil, the kick of ginger and then the backdrop of garlic and onions…it is truly divine.
Who needs takeout when you’ve got this masterpiece up your sleeve!
And the best part…well, there’s two best parts: A) this meal comes together. in literally under 20 minutes. (The longest part is thawing your shrimp, and if you prep everything else while it’s thawing, it kills two birds with one stone.) And B) the leftovers are amazing! This recipe makes a bountiful amount of fried rice…definitely enough for two lunches the following day!
And – whatever you have on hand will work marvelously in the dish! (I’ll sometimes even throw some diced pineapple into the mix!)
In short, do yourself a favor and make this dish! I promise you, it’ll become one of your weeknight staples as well!
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