Shrimp Fried Cauliflower Rice Food

CAULIFLOWER SHRIMP FRIED RICE RECIPE BY TASTY

Steps:

• Pulse cauliflower in a food processor until broken into rice-sized pieces.
• Heat the sesame oil in a large skillet or wok. Toss in the carrots and sauté until soft, about 5 minutes.
• Add in the garlic and shrimp and sautée until the shrimp begin to turn pink, about 2 minutes.
• Add the peas and cauliflower rice and mix until the cauliflower has warmed through.
• Move the contents of the pan to the side to create a well in the center. Pour in the eggs and slowly scraped the cooked bits off the bottom of the pan to scramble the eggs. Once the eggs are almost finished cooking, mix everything in the pan together.
• Season the cauliflower with white pepper and soy sauce, give one last good mix to combine and serve with a garnish of sliced green onion.
• Enjoy!

CAULIFLOWER FRIED RICE

Steps:

• Heat vegetable oil in a large nonstick skillet and cook garlic and ginger over medium heat 1 minute.
• Add Green Giant Riced® Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are until tender-crisp.
• Stir in soy sauce and cook 1 minute.
• Stir in cooked egg and continue cooking 1 minute or until heated through.

CAULIFLOWER SHRIMP FRIED RICE (LOW CARB, HIGH FIBER)

Steps:

• Rinse and chop the green onions, white onion and garlic cloves. Measure out frozen peas, carrots and edamame. Set aside.Next, grate cauliflower into "rice" using a box (cheese) grater. (We used the side with the larger holes.) OR you can cut cauliflower into florets, put in a food processor and pulse to make the "rice". (If you purchased the pre-made cauliflower rice, you get to skip this step!)Heat 1 tablespoon of sesame oil over high heat in a large non-stick skillet. Add cauliflower, green onions, peas, carrots and edamame and stir-fry until cauliflower starts to get tender, around 5-6 minutes. Add minced garlic and chopped white onion, season with black pepper, and continue to stir-fry another 30-60 seconds.Whisk 2 eggs in a small bowl with 1 teaspoon of sesame oil. Make a circle in the middle of the cauliflower-veggie mixture in your skillet, and pour the eggs inside. Let them cook for a minute, then scramble and stir to combine.Add soy sauce and mix in until combined.In another large skillet, add 1/2-1 tbsp of extra virgin olive oil over medium-high heat and add the shrimp. Season with black pepper and garlic powder, and a small splash of soy sauce. Sauté for a few minutes until heated through and slightly browned on both sides.Add a few pieces of shrimp to your cauliflower fried rice serving and enjoy! Rinse and chop the green onions, white onion and garlic cloves. Measure out frozen peas, carrots and edamame. Set aside. Next, grate cauliflower into "rice" using a box (cheese) grater. (We used the side with the larger holes.) OR you can cut cauliflower into florets, put in a food processor and pulse to make the "rice". (If you purchased the pre-made cauliflower rice, you get to skip this step!) Heat 1 tablespoon of sesame oil over high heat in a large non-stick skillet. Add cauliflower, green onions, peas, carrots and edamame and stir-fry until cauliflower starts to get tender, around 5-6 minutes. Add minced garlic and chopped white onion, season with black pepper, and continue to stir-fry another 30-60 seconds. Whisk 2 eggs in a small bowl with 1 teaspoon of sesame oil. Make a circle in the middle of the cauliflower-veggie mixture in your skillet, and pour the eggs inside. Let them cook for a minute, then scramble and stir to combine. Add soy sauce and mix in until combined. In another large skillet, add 1/2-1 tbsp of extra virgin olive oil over medium-high heat and add the shrimp. Season with black pepper and garlic powder, and a small splash of soy sauce. Sauté for a few minutes until heated through and slightly browned on both sides. Add a few pieces of shrimp to your cauliflower fried rice serving and enjoy!
• Rinse and chop the green onions, white onion and garlic cloves. Measure out frozen peas, carrots and edamame. Set aside. Next, grate cauliflower into "rice" using a box (cheese) grater. (We used the side with the larger holes.) OR you can cut cauliflower into florets, put in a food processor and pulse to make the "rice". (If you purchased the pre-made cauliflower rice, you get to skip this step!) Heat 1 tablespoon of sesame oil over high heat in a large non-stick skillet. Add cauliflower, green onions, peas, carrots and edamame and stir-fry until cauliflower starts to get tender, around 5-6 minutes. Add minced garlic and chopped white onion, season with black pepper, and continue to stir-fry another 30-60 seconds. Whisk 2 eggs in a small bowl with 1 teaspoon of sesame oil. Make a circle in the middle of the cauliflower-veggie mixture in your skillet, and pour the eggs inside. Let them cook for a minute, then scramble and stir to combine. Add soy sauce and mix in until combined. In another large skillet, add 1/2-1 tbsp of extra virgin olive oil over medium-high heat and add the shrimp. Season with black pepper and garlic powder, and a small splash of soy sauce. Sauté for a few minutes until heated through and slightly browned on both sides. Add a few pieces of shrimp to your cauliflower fried rice serving and enjoy!

SHRIMP CAULIFLOWER FRIED RICE

Steps:

• Heat 2 teaspoons oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
• Add 2 teaspoons oil to the pan; heat over high heat. Add cauliflower in an even layer; cook, undisturbed, until lightly browned, 3 to 4 minutes. Transfer to a plate.
• Add 2 teaspoons oil to the pan; heat over high heat. Add shrimp; cook, stirring often, until just opaque, about 3 minutes. Transfer to the plate with the cauliflower.
• Add the remaining 2 tablespoons oil to the pan; heat over high heat. Add broccoli, bell pepper and garlic; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. Stir in soy sauce (or tamari), water, vinegar and pepper. Bring to a boil; boil for 30 seconds. Remove from the heat. Stir in the reserved eggs, cauliflower and shrimp.

KETO FRIED RICE WITH SHRIMP (USING CAULIFLOWER RICE)

Steps:

• Add oil to a large saute pan and then add in the green onion whites, garlic and ginger. Saute for 1 minute.
• Add in the cauliflower rice with 2 tablespoons of water. Cover and cook for 5 minutes.
• While the cauliflower rice is cooking, scramble an egg and pour into a small skillet. Let it cook and then chop it up and set aside.
• Once the cauilflower rice is done, add everything else including the green onion greens scrambled egggs, etc. Mix everything together and cook for 2-3 minutes.
• Serve immediately.

SHRIMP FRIED CAULIFLOWER RICE

Steps:

• Heat the oil in a large wok or nonstick frying pan over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, 3 to 4 minutes. Add the frozen vegetables and shrimp and cook, continuing to stir, until the shrimp begins to turn pink and opaque, or another 3 minutes. Add the garlic and cook, stirring, for another 30 seconds.
• Use a wooden spoon or rubber spatula to move the vegetable mixture to one side of the pan. On the other side of the pan, add the beaten eggs and cook them, stirring constantly, until they are scrambled, about 2 minutes. Once the eggs are scrambled, mix them with the vegetables and then add the cauliflower rice, soy sauce and sriracha. Cook, stirring constantly, until the cauliflower rice softens, 3 to 4 minutes. Turn off the heat and stir in the green onions.
• This dish can be served immediately or refrigerated, covered, for 3 to 4 days. It can be enjoyed either hot or cold.

CAULIFLOWER FRIED RICE WITH CURRIED SHRIMP

Steps:

• Season the shrimp lightly with salt and toss with 1 teaspoon curry powder. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the shrimp and cook until lightly browned around the edges and just cooked through, 1 to 2 minutes per side. Remove to a plate.
• Add the remaining 3 tablespoons vegetable oil to the skillet along with the onion and scallion whites. Cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Stir in the almonds, ginger, garlic and remaining 1 teaspoon curry powder. Cook, stirring, until the almonds are lightly toasted, about 1 minute. Add the white rice, riced cauliflower and 1/2 teaspoon salt. Cook, tossing and breaking up any clumps, until lightly toasted and heated through, about 3 minutes. Add the shrimp and toss until warmed through, about 1 minute; season with salt.
• Divide the fried rice and shrimp among bowls. Serve with sliced cucumber, mango chutney, plain yogurt and lime wedges. Top with the scallion greens.