Cauliflower Fried Rice with Shrimp
When cauliflower fried rice tastes so much like the real fried rice, you'll want to make this recipe every time when it cuts nearly 2/3 of the calories and fat away!
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
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Step 1
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| 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. |
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Step 2
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| Heat wok or large skillet on high. Add 1 tablespoon sesame oil, crack two eggs in wok and scramble. Remove from pan. |
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Step 3
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| Add remaining sesame oil. Add chopped onion, scallions & garlic. Stir until translucent. |
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Step 4
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| Add cauliflower bits, carrots, peas and mung beans. Stir. |
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Step 5
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| Add Briggs Liquid aminos and stir. |
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Step 6
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| Chop precooked shrimp and add to fried rice. |
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Step 7
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| Gently toss all ingredients in walk. Add more liquid aminos if needed for taste. |
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