Cauliflower Fried Rice with Shrimp and Peas Shrimp and Cauliflower Rice
Serve a small portion of plain cauliflower rice and a few shrimp cut into small pieces, with peas on the side, and skip the green onions and sesame seeds.
Ingredients
Kid-Friendly Version
Serve a small portion of plain cauliflower rice and a few shrimp cut into small pieces, with peas on the side, and skip the green onions and sesame seeds.
Recipe
Rice the cauliflower: cut the cauliflower into florets and pulse in a food processor until it resembles rice grains. Alternatively, grate on a box grater.
Pat the shrimp dry and season with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat until shimmering.
Add the shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque (internal temperature 63°C). Transfer to a plate.
Reduce heat to medium, add the remaining 1 tablespoon olive oil, and scramble the eggs for 1–2 minutes until just set. Transfer to the plate with the shrimp.
Add the sesame oil, minced garlic, and grated ginger to the wok and stir-fry for 30 seconds until fragrant.
Add the riced cauliflower and frozen peas, and stir-fry for 5–7 minutes until the cauliflower is tender and slightly golden. Season with salt and pepper.
Return the shrimp and eggs to the wok, add the coconut aminos and sliced green onions, and toss for 1 minute until heated through. Serve hot.
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