Shrimp Cauliflower Fried Rice
Shrimp Cauliflower Fried Rice takes approximately 45 minutes from beginning to end. This main course has 282 calories, 25g of protein, and 13g of fat per serving. This gluten free and dairy free recipe serves 6 and costs $3.06 per serving. A mixture of celery stalks, peas, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Chinese cuisine. 34 people were impressed by this recipe. It is brought to you by Cookin Canuck. Overall, this recipe earns a super spoonacular score of 83%. Try Cauliflower Shrimp Fried Rice, Shrimp Fried Cauliflower Rice, and Shrimp and Bacon Cauliflower Fried Rice for similar recipes.
Servings: 6
Ingredients:
4 strips cooked bacon, crumbled
2 large carrots, diced
6 cups cauliflower rice
2 large celery stalks, diced
2 egg, whisked
2 ½ tsp canola or grapeseed oil, divided
3 green onions, thinly sliced, white & green sections separated
1/8 tsp ground pepper
Salt and ground pepper, to taste
1/8 tsp kosher salt
1 ½ cups frozen green peas
1 lb. raw large shrimp, peeled & deveined
¼ cup reduced sodium soy sauce (or tamari for gluten free)
3 tsp sesame oil
Equipment:
frying pan
spatula
cutting board
bowl
Cooking instruction summary:
Heat a large nonstick skillet over medium heat. Coat with cooking spray and add egg. Swirl the egg to cover the bottom of the skillet. Cook until the egg sets, flip with a large spatula and cook for 1 minute. Transfer to a cutting board. Cut the egg into 1-inch thin strips. Set aside. Increase the heat to medium-high. Thoroughly pat dry the shrimp. Place in a medium bowl and toss with 1 teaspoon canola oil, salt and pepper. Add the shrimp and cook until just cooked through, about 1 minute per side. Transfer to a large clean bowl. Heat 1 teaspoon oil in the skillet. Add the carrots, celery and white sections of the green onion. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Transfer to the bowl with the cooked shrimp. Add the sesame oil, then the cauliflower rice. Cook for about 2 minutes, stirring constantly. Add the soy sauce (or tamari) and cook, stirring constantly, until the cauliflower is tender, about 3 minutes. Add the greens peas, cook carrots and celery, and cook shrimp. Cook for 1 minute. Remove from the heat and gently stir in the green sections of the green onion and the crumbled bacon. Serve.
Step by step:
1. Heat a large nonstick skillet over medium heat. Coat with cooking spray and add egg. Swirl the egg to cover the bottom of the skillet. Cook until the egg sets, flip with a large spatula and cook for 1 minute.
2. Transfer to a cutting board.
3. Cut the egg into 1-inch thin strips. Set aside.
4. Increase the heat to medium-high.
5. Thoroughly pat dry the shrimp.
6. Place in a medium bowl and toss with 1 teaspoon canola oil, salt and pepper.
7. Add the shrimp and cook until just cooked through, about 1 minute per side.
8. Transfer to a large clean bowl.
9. Heat 1 teaspoon oil in the skillet.
10. Add the carrots, celery and white sections of the green onion. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
11. Transfer to the bowl with the cooked shrimp.
12. Add the sesame oil, then the cauliflower rice. Cook for about 2 minutes, stirring constantly.
13. Add the soy sauce (or tamari) and cook, stirring constantly, until the cauliflower is tender, about 3 minutes.
14. Add the greens peas, cook carrots and celery, and cook shrimp. Cook for 1 minute.
15. Remove from the heat and gently stir in the green sections of the green onion and the crumbled bacon.
16. Serve.
Nutrition Information:
covered percent of daily need
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