Raise your hand if you love rice!! Fried rice? Even brown rice? Yes + Yes + Yes! How about swapping the rice for the ever so trendy riced cauliflower? What if I promise you that this dish is still packed with all the traditional flavors but loaded with veggies? Would you try it?
My Mom can vouch that this healthy version of fried rice is legit! I ate every single morsel of the leftovers for 2 days straight!
Plus it’s a quick + easy one pan meal.
Bay wouldn’t touch it with a 10 foot pole (she’s got a thing with shrimp) but next time I may swap it for some chicken. You can do it without shrimp or chicken and I bet it would still be delish!
Here’s what you’ll need:
- 1 bag cauliflower rice
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1 teaspoons sesame oil
- 2 eggs, beaten
- 1 cup frozen mixed peas + carrots + corn
- 5 green onions, diced + divided
- 2 tablespoons reduced sodium soy sauce
- 1/2 lb shrimp, peeled + defined
* I get my riced cauliflower from Trader Joe’s, but you can now find it in every grocery store in their frozen veggies section! Or get a head of cauliflower. Trim it and throw it in the food processor.
Here’s what you do:
Heat a large saute pan or wok over medium-high heat. Coat with cooking spray and add shrimp. Cook for about 90 seconds on each side. Remove shrimp, chop in bite-sized pieces and set aside.
In the same pan, add olive oil. Stir in garlic + riced cauliflower. Allow cauliflower to cook and create a nice crust. About 5 minutes. Stir and leave again for 5 additional minutes, until it becomes slightly crispy + brown.
Form a clean circle in the center of your pan, pushing veggies to the sides.
Spray center of pan with cooking spray.
Slowly pour eggs + sesame oil to the center of pan. Cook turning a few times till set.
Mix in cooked shrimp + soy sauce + remaining green onions.
Next time I’m totally going to top it with cilantro + toasted sesame seeds…yummm!!!
Let me know if you try this recipe and what you think!!!