Would you like to know a delicious way to cut those carbs? Try substituting cauliflower for rice in this cauliflower fried rice recipe. I know, I know, don’t mess with the fried rice, but oh I did and it is good. I mean really good! The kind of good that makes it hard to believe it’s cauliflower. Call me crazy, but when my hubby took a bite, he didn’t believe it was cauliflower! You might not believe me either, so you really should try it for yourself. I think you will be totally amazed. And if that isn’t enough to convince you, think of these interesting facts:
- Fried rice contains 333 calories per cup/ cauliflower fried rice contains 67 calories
- Fried rice contains 41 carbs per cup/ cauliflower fried rice contains 4 carbs
- Fried rice contains 12.3 grams of fat/ cauliflower fried rice contains 5 grams
I used Bragg’s Liquid Aminos, a natural soy sauce alternative in place of Tamari. For those of you who may not know, regular soy sauce contains gluten, so unless you’re making fried rice at home, you’re out of luck getting it at a restaurant unless they use tamari or liquid aminos. So why liquid aminos over tamari? Bragg’s liquid aminos are a gourmet alternative to tamari and soy sauce. There are no preservatives, no alcohol, and it contains 16 amino acids. And a big one in my book, they use only Non-GMO soybeans! You can purchase it here from Amazon by clicking on the link below.
So how do you make cauliflower fried rice? It’s actually very simple. Don’t cook your cauliflower ahead of time, just remove the stem and break apart the cauliflower florets. Then place them in a blender and pulse a few times to create the ‘rice’.
Use a wok or large skillet and add a little sesame oil. Fry a couple of eggs, remove, add onions and garlic and saute until translucent. Add in cauliflower, peas, carrots and mung beans. Add liquid aminos, seasonings and voila! You have a skinny version of fried rice.
Cauliflower Fried Rice with Shrimp
Print recipe
| Serves | 2-4 |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Dietary | Dairy-free, Gluten-free |
| Meal type | Main Dish |
Ingredients
- 2 Large eggs
- 2 tablespoons sesame oil (divided)
- 1 Medium sweet onion (chopped)
- 1 bunch scallions (chopped)
- 8 oz bags peas & carrots (frozen, organic)
- 1 head cauliflower (organic)
- 1 cup mung beans (also known as bean sprouts)
- 1/4 cup Brigg's Liquid Aminos
- 2 cloves garlic (minced)
- 10 Medium pre-cooked shrimp (chopped- chicken, beef or pork may be substituted)
Directions
| Step 1 | |
| Remove stem from cauliflower. Separate florets and place a few florets at a time in a blender. Pulse to turn into bits resembling rice. Place in a medium bowl. Continue until all cauliflower has been pulsed. | |
| Step 2 | |
| Heat wok or large skillet on high. Add 1 tablespoon sesame oil, crack two eggs in wok and scramble. Remove from pan. | |
| Step 3 | |
| Add remaining sesame oil. Add chopped onion, scallions & garlic. Stir until translucent. | |
| Step 4 | |
| Add cauliflower bits, carrots, peas and mung beans. Stir. | |
| Step 5 | |
| Add Briggs Liquid aminos and stir. | |
| Step 6 | |
| Chop precooked shrimp and add to fried rice. | |
| Step 7 | |
| Gently toss all ingredients in walk. Add more liquid aminos if needed for taste. | |
