Shrimp Fried Cauliflower Rice (Print Version)
# Ingredients:
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01 -
1 pound medium peeled and deveined raw shrimp
02 -
1 medium-large cauliflower head
03 -
1 ½ cups chopped red bell pepper
04 -
2 large scallions (white and green portions) sliced
05 -
1 cup chopped carrots
06 -
1 cup chopped yellow onion
07 -
3 cloves garlic, diced
08 -
2 teaspoons diced ginger
09 -
2 large eggs, whisked
10 -
2 tablespoons low sodium soy sauce (regular, gluten-free, or tamari can be used)
11 -
1 tablespoon oyster sauce
12 -
2 tablespoons vegetable oil
# Instructions:
01 -
Rinse the cauliflower head and pat dry. Cut into florets, discarding green leaves and stems. Pulse florets in a food processor into rice-size pieces. Remove excess liquid by pressing cauliflower rice in a mixing bowl with paper towels or squeezing in a kitchen towel. Set aside.
02 -
Heat 1 tablespoon oil in a non-stick wok or large skillet over medium-high heat. Add shrimp, season lightly with salt and pepper, and cook while stirring until shrimp turn pink and opaque (about 3 minutes). Remove and set aside.
03 -
Add whisked eggs to the pan and scramble over medium-high heat. Remove eggs and set aside. Scrape off any residual egg from the pan with a spatula, if necessary.
04 -
Add remaining 1 tablespoon oil to the pan and heat over high heat. Add bell pepper, carrots, and onion. Stir and cook for 3 minutes. Add garlic and ginger, stir to combine, and cook for 30-60 seconds.
05 -
Add cauliflower rice to the pan and stir to combine. Cook while stirring often for 4 minutes. Add soy sauce, oyster sauce, and scallions, stirring to coat ingredients evenly.
06 -
Fold in cooked shrimp and scrambled eggs. Mix well to ensure all ingredients are distributed evenly. Serve immediately, optionally topped with red pepper flakes.
# Notes:
01 -
Do not use pre-cooked shrimp for better results.
02 -
Prepare all ingredients in advance, as stir-frying is a fast process.