The use of “riced cauliflower“ in this recipe as a substitute for actual rice does not compromise the integrity of this Asian favorite.  The ingredients are loyal to traditional fried rice and, with the addition of shrimp, add protein and flavor. The introduction of peanuts substitutes the “chew” that assists the cauliflower into “believable” rice.

                                                        
Cauliflower Fried Rice with Shrimp

Ingredients:

1 ¼ pound large peeled and deveined shrimp     

1 teaspoon grated peeled ginger

3 tablespoons sesame oil

½ cup scallions, sliced, plus additional for garnish

1 tablespoon minced garlic

4 cups riced cauliflower

2 large eggs, lightly beaten

3 tablespoons reduced-sodium soy sauce

2 tablespoons of water

6 tablespoons unsalted peanuts

Instructions:

1. Combine shrimp and ginger in a small bowl; set aside for 5 minutes

2. Heat oil in a large non-stick skillet over high.

3. Add scallions and garlic; stir-fry for 1-2 minutes, until tender, be careful not to burn.

4. Add shrimp; stir-fry for 5 minutes, until done.

5. Add riced cauliflower; stir-fry for 3 minutes or until thoroughly heated.

6.  Push rice mixture to the sides of the pan, forming a well in the center.

7.  Pour egg mixture in center of pan; cook for 30 seconds.

8.  Combine all pan ingredients; stir-fry until egg is totally cooked.

9.  Stir in soy sauce and water; cook until heated.

10.  Sprinkle with the peanuts and sliced green scallions

Notes:

Do not use frozen riced cauliflower. It has too much water and I believe it affects the texture. You can buy fresh riced cauliflower in the produce aisle of most supermarkets.

To make your own riced cauliflower, wash and pat dry one head of cauliflower, removing all greens. Cut into small pieces and use the grater attachment on a food processor to create “rice.”  

Use cauliflower rice as a side dish to other entrees or as a base under other protein (sautéed chicken strips, etc.)