If you follow me closely here and/or on Instagram, you know that I am a big advocate of an intuitive eating, #allfoodsfit kinda lifestyle. When I post recipes like this where I happen to substitute a carbohydrate-rich food with a vegetable, I often get questioned.
Before you get any crazy ideas, I want to clear up any confusion. First of all, I love carbohydrates and eat them often, including brown, white, jasmine, red or whatever color of rice. It is all delicious. However, I also freaking LOVE vegetables, especially cauliflower. The reality is, a lot of people are not eating near enough vegetables. I am all for coming up with strategies to help people sneak more veggies into their diets in ways that are actually easy and enjoyable.
That’s exactly what this recipe will do for you! It is loaded with tons of colorful veggies, as well as both plant-protein and protein from the shrimp. If you’re not a fan of shrimp, you can easily substitute chicken or any other meat you prefer. Or you can leave the meat out and leave it vegetarian, like I do sometimes! You’re still getting some awesome protein from the edamame and eggs. 🙂
I have also started using coconut aminos in place of soy sauce because 1) they literally taste identical, and 2) they are much lower in sodium, making them a great option, especially for those who may be watching their sodium consumption. Yes, it is a bit more expensive than soy sauce, but you will usually only use a small amount at a time, so it should last you a while!
I honestly love Chinese food, but rarely go out to restaurants specifically to have it, mostly because it doesn’t make me feel my best if it’s fried or super greasy. Making dishes like this at home is a great way to save money, and increase the amount of fiber and nutrients you’re getting from your meal. This dish is actually super satisfying and filling, and it is husband-approved! Ethan loves it, especially with shrimp. It also makes good leftovers for work lunches. QUADRUPLE WIN.
I highly recommend buying pre-riced cauliflower to save yourself tons of time and mess. It’s obviously a little pricier than doing it yourself, but in my opinion, very worth it. Most people I talk to say that “lack of time” is their biggest barrier to eating healthy, so if spending a couple extra bucks on pre-made cauliflower rice gets you to make this recipe at home rather than ordering take-out from the nearest Chinese restaurant, then do it! ALDI now has frozen riced cauliflower that is super affordable, in case you fellow ALDI-lovers were wondering.
This recipe was inspired by Iowa Girl Eats! Check out her blog for tons of great gluten-free recipes if you or someone in your family has dietary restrictions and needs more GF options.
Okay, let’s get to the good stuff.
Cauliflower Fried Rice with Shrimp
- 1 bag fresh or frozen riced cauliflower
- 1 Tbsp + 1 tsp hot chili sesame oil (or avocado oil)
- 2/3 cup frozen carrot coins
- 2/3 cup frozen peas
- 2/3 cup frozen shelled edamame
- 1 bunch green onions, chopped
- 3 garlic cloves, minced
- 1 small white onion, chopped
- 2 eggs
- 2 Tbsp coconut aminos
- 1 bag frozen, cooked, peeled, deveined large shrimp (thawed)
- 1/2-1 Tbsp extra virgin olive oil
- Black pepper and garlic powder, to taste
1. Rinse and chop the green onions, white onion and garlic cloves. Measure out frozen peas, carrots and edamame. Set aside.
2. Next, grate cauliflower into “rice” using a box (cheese) grater. (We used the side with the larger holes.) OR you can cut cauliflower into florets, put in a food processor and pulse to make the “rice”. (If you purchased the pre-made cauliflower rice, you get to skip this step!)
3. Heat 1 tbsp of sesame oil over high heat in a large non-stick skillet. Add cauliflower, green onions, peas, carrots and edamame and stir-fry until cauliflower starts to get tender, around 5-6 minutes. Add minced garlic and chopped white onion, season with black pepper, and continue to stir-fry another 30-60 seconds.
4. Whisk 2 eggs in a small bowl with 1 tsp of sesame oil. Make a circle in the middle of the cauliflower-veggie mixture in your skillet, and pour the eggs inside. Let them cook for a minute, then scramble and stir to combine.
5. Add soy sauce and mix in until combined. Keep pan on the burner but turn heat off.
If you are adding shrimp, follow the next few steps to finish:
6. In another large skillet, add 1/2-1 tbsp of extra virgin olive oil over medium-high heat and then the whole bag of thawed shrimp. Season with black pepper and garlic powder, and a small splash of soy sauce. Sauté for a few minutes until heated through and slightly browned on both sides.
7. Serve cauliflower fried rice with 6-8 pieces of cooked shrimp (optional; serving size may vary depending on size of frozen shrimp you get.)
Add additional soy sauce and black pepper as desired.
#WellnessForTheWin #HomemadeTakeOut #AllTheVeggies