Shrimp & Cauliflower Rice with a Healthy Twist
I’ve always wanted to make cauliflower rice. My mom loves fried rice from Sushi Siam (in Miami) and we used to order it on Sundays. Since I am experimenting with healthy recipes, I swapped the rice for cauliflower and made a delicious bowl of Cauliflower ‘fried’ rice. I technically did not fry anything in this recipe, its all sautéed on medium to high heat with a lid on.
Here’s what you need:
1 cup of shredded carrots
1 cup of edamame (frozen, water drained)
1 cup of corn (frozen or canned; if frozen, make sure water and ice is drained)
3 - 4 cups of broccoli (cut up in smaller florets)
1/4 of a white onion, cut in cubes
1/2 garlic clove (minced)
3 table spoons of soya sauce
2 table spoons of fish sauce
3 spring onions - chopped up. Separate the white and the green part
4 eggs (beat the eggs and season with salt and pepper)
3.5 cups of shrimp (pre- cooked but frozen)
2.5-3 cups of cauliflower rice
1/3 cup of chicken broth
dash of salt, paprika, pepper and sesame seeds
Recipe:
Add the soya sauce, fish sauce, salt, pepper and chili into a bowl, mix and set aside.
Add 1 teaspoon of ghee onto the saucepan.
Add 4 eggs and let them scramble on the pan for 1 min until they are no longer soggy. Set aside
Re-add 1 teaspoon of ghee, add the shrimp. Make sure they are drained of any water, so they are not wet. Sauté the shrimps 2-3 minutes. Add chili flakes, a drop of fish sauce to taste and pinch of salt.
Once the shrimp are pink and have shrunk (they shrink when cooked), set aside to a plate. You can taste it- should be hot.
Add more oil to the pan, either another teaspoon of ghee or spray the pan with coconut oil (that is what I used) and then sauté white onion and garlic until golden brown (3-4min) on a Medium heat. I try not to burn the onions.
Add 1 cup of carrots and continue to sauté for 2 min.
Add more oil if needed - if you see the carrots sticking to the pan.
Add the broccoli. Sauté the carrots and broccoli together for about 5 more minutes.
As you are sautéing for the 5 minutes, add some salt and pepper to taste. I added a few dashes of fish sauce and 1 tablespoon of soya sauce. Continue to sauté.
After 5-6 minutes of sautéing the broccoli, add the edamame beans. Make sure they are also drained (if frozen) so that way you don’t add additional water to the pan. Continue to sauté for 2 more min.
Add 1 cup of corn and continue to cook.
Add the cauliflower florets (cauliflower rice) and mix it all in. Sauté for a few minutes and add a dash of broth.
Add the shrimps and then add the remainder of the broth. Put the lid back on and sauté on medium until all the broth is almost fully absorbed by the vegetables. This usually takes about 7-10 minutes.
As you are nearing the end, add the eggs to the mix and then season with sesame seeds and paprika.
Stir everything together, making sure the broth has evaporated or been absorbed by the vegetables. Once you see the bottom no longer has liquids, your dish is ready to serve.
Sprinkle with some green onions and eat!
This takes about 45-1hour to make! I combined this recipe from @damn_delicious and @diethood.