Shrimp Cauliflower Fried Rice

Wednesday night is the point in the week when I start to get really tired and wanting to just order take out for dinner. Quick, healthy meals like this one help keep me in check since I know I can make it faster than it can be ordered and delivered. And, I know exactly what’s in it!

I also love recipes that ‘trick’ me into thinking I’m eating something glutenous when in fact they’re super healthy. An added bonus is my two-year old is none-the-wiser to the fact that this is made with cauliflower instead of rice. A win-win for this mom whose kid has an addiction to carbs!

Shrimp Cauliflower Fried Rice

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

  • 3 tablespoons toasted sesame oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon fresh ginger*, minced
  • 1 cup carrot and pea mixture, frozen
  • 4 large eggs, beaten
  • 1/2 pound bag of cauliflower rice
  • 1 tablespoon honey
  • 3 tablespoons soy sauce
  • 1 pound of fresh or frozen shrimp (defrosted), peeled and deveined with tails removed
  • 3 onion sprigs, finely chopped

Directions

  1. Preheat large skillet on medium-high heat with 2 tablespoons of oil. Add onion, garlic, ginger, carrot, and peas and cook for 4-5 minutes, stirring occasionally.
  2. Push vegetables to the side and add eggs. Cook until scrambled, stirring constantly. Mix into vegetable mix once scrambled.
  3. Stir in cauliflower rice and cook until warm.
  4. Push cauliflower rice to the side and add honey and soy sauce, stir well. Turn heat off and cover.
  5. While the cauliflower rice mixture is finishing cooking, heat 1 tablespoon of oil in a separate pan and cook shrimp until pink, about 2 minutes. Remove from heat and chop into cauliflower mixture. Mix well.
  6. Sprinkle with green onion and serve. Refrigerate in an airtight container for up to 3 days. Enjoy! 
Adapted from: ifoodreal.com
*Freeze your fresh ginger root – it’s easier to grate and lasts much longer.

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