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Shrimp Fried “Rice”

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shrimp fried cauliflower rice healthy Shrimp Fried Rice
I have a confession… prior to my real food conversion, I absolutely loved chinese food.

yep… that MSG, fake salt and high fructose laden chinese food. I loved it and ate it much more often than I’d like to admit!

Once we gave up the junk food, I’d still occasionally wish I could eat chinese food, so I started experimenting with healthier versions. Like with most foods, the healthier versions can actually taste better if prepared well, so this will begin a series of healthy versions of my former favorite chinese foods…

Shrimp Fried “Rice”
 
shrimp fried cauliflower rice healthy Shrimp Fried Rice
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A nutrient packed fried “rice” made from cauliflower!
Author:
Recipe type: Side
Cuisine: Asian
Serves: 4-6

Ingredients
  • 1 head of cauliflower, fresh (Must be fresh! frozen is not firm enough for this recipe)
  • ½ cup frozen peas
  • ½ cup fresh carrots, finely chopped
  • about 8 fresh green beans, chopped (optional)
  • 2 tablespoons naturally fermented soy sauce or coconut aminos
  • 1 egg
  • ¼ cup sesame oil or coconut oil
  • salt, pepper and garlic powder (about ½ to 1 tsp of each)
  • ½ pound fresh or frozen shrimp, peeled and with tails removed

Instructions
  1. Get the cauliflower into rice sized pieces by grating, using a food processor or chopping by hand with a chef’s knife.
  2. In a large skillet, heat the sesame oil or coconut oil until melted.
  3. Add the cauliflower and stir.
  4. Quickly chop the carrots and green beans.
  5. Add the carrots, green beans and peas to the pan and continue to stir until vegetables are starting to get tender.
  6. Sprinkle the vegetables with the soy sauce or coconut aminos and the spices.
  7. Move the veggies to the side, making a circle in the middle of the pan. Drop the egg into the circle and leave for about a minute until starting to cook.
  8. Scramble the egg into the rest of the mixture.
  9. Add the shrimp and cook until just done.
  10. Serve immediately.
  11. Enjoy!

Are there any un-healthy foods you miss? Have you made healthier versions?

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Filed Under: Recipes, Seafood, Side Dishes Tagged With: , , , ,

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  • ladycygnus

    hmm…I was taught not to use soy sauce when making fried rice (because it made the rice too sticky – although I suppose it wouldn’t be an issue here). Instead the egg was scrambled with a little salt and dry sherry. Once fluffy add leftover veggies, cooked meat and day-old rice. If you wanted it dark, add a splash of a browning sauce (like gravy master).

    It’s more of an American thing though to have dark fried rice, my Asian friends thought it was quite odd and I grew to really like the non-brown version. I now typically make it yellow by adding Turmeric.

  • Rinycolin

    You can use soy sauce in fried rice and fresh cooked rice.
    Just reduce the amount of water when you cook the rice.
    Instead of using day old rice, i am using fresh cooked rice that is still very hot.
    If its too dry while stir fry, you can sprinkle with tap water.
    Don’t forget to add 1/4 white sugar for each 3 cups cooked fried rice as MSG substitution while cooking.
    Pardon my bad grammar. English is not my first language. 

  • http://profile.yahoo.com/YFMHALIJWMVDJVMJSBGUEWDAXA Liz

    So I was a little reluctant to try this… my thoughts being how can you make fried rice without rice?!?! being both Hispanic and Asian (and having lived a number of years in Japan) rice is a staple in my household whether it be Mexican dishes or Japanese. But lo and behold it came out great! I will definitely be using cauliflower in my recipes from now on since we have decided to go grain free. Thank you for the great recipe!

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