Shrimp Fried Cauliflower Rice Recipes
CAULIFLOWER SHRIMP FRIED RICE RECIPE BY TASTY
Here's what you need: cauliflower florets, sesame oil, carrots, garlic, large shrimp, frozen peas, eggs, low sodium soy sauce, white pepper, green onion
Provided by Joey Firoben
Categories Lunch
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pulse cauliflower in a food processor until broken into rice-sized pieces.
- Heat the sesame oil in a large skillet or wok. Toss in the carrots and sauté until soft, about 5 minutes.
- Add in the garlic and shrimp and sautée until the shrimp begin to turn pink, about 2 minutes.
- Add the peas and cauliflower rice and mix until the cauliflower has warmed through.
- Move the contents of the pan to the side to create a well in the center. Pour in the eggs and slowly scraped the cooked bits off the bottom of the pan to scramble the eggs. Once the eggs are almost finished cooking, mix everything in the pan together.
- Season the cauliflower with white pepper and soy sauce, give one last good mix to combine and serve with a garnish of sliced green onion.
- Enjoy!
Nutrition Facts : Calories 251 calories, Carbohydrate 16 grams, Fat 6 grams, Fiber 5 grams, Protein 32 grams, Sugar 5 grams
SHRIMP FRIED CAULIFLOWER RICE
Provided by Sara Lynn Cauchon
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large wok or nonstick frying pan over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, 3 to 4 minutes. Add the frozen vegetables and shrimp and cook, continuing to stir, until the shrimp begins to turn pink and opaque, or another 3 minutes. Add the garlic and cook, stirring, for another 30 seconds.
- Use a wooden spoon or rubber spatula to move the vegetable mixture to one side of the pan. On the other side of the pan, add the beaten eggs and cook them, stirring constantly, until they are scrambled, about 2 minutes. Once the eggs are scrambled, mix them with the vegetables and then add the cauliflower rice, soy sauce and sriracha. Cook, stirring constantly, until the cauliflower rice softens, 3 to 4 minutes. Turn off the heat and stir in the green onions.
- This dish can be served immediately or refrigerated, covered, for 3 to 4 days. It can be enjoyed either hot or cold.
Nutrition Facts : Calories 229, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 275 milligrams, Sodium 839 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 31 grams, Sugar 6 grams
CAULIFLOWER FRIED RICE WITH CURRIED SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the shrimp lightly with salt and toss with 1 teaspoon curry powder. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the shrimp and cook until lightly browned around the edges and just cooked through, 1 to 2 minutes per side. Remove to a plate.
- Add the remaining 3 tablespoons vegetable oil to the skillet along with the onion and scallion whites. Cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Stir in the almonds, ginger, garlic and remaining 1 teaspoon curry powder. Cook, stirring, until the almonds are lightly toasted, about 1 minute. Add the white rice, riced cauliflower and 1/2 teaspoon salt. Cook, tossing and breaking up any clumps, until lightly toasted and heated through, about 3 minutes. Add the shrimp and toss until warmed through, about 1 minute; season with salt.
- Divide the fried rice and shrimp among bowls. Serve with sliced cucumber, mango chutney, plain yogurt and lime wedges. Top with the scallion greens.
Nutrition Facts : Calories 460, Fat 22 grams, SaturatedFat 2 grams, Cholesterol 143 milligrams, Sodium 947 milligrams, Carbohydrate 44 grams, Fiber 4 grams, Protein 22 grams, Sugar 3 grams
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- Pulse the cauliflower florets in a food processor until it breaks down into rice-sized pieces. Set aside.
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- Heat 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add shrimp; cook 3 minutes. Remove shrimp from pan.
- Return pan to medium-high. Add 1 1/2 teaspoons oil. Add eggs; cook 2 minutes or until almost set, stirring once. Fold cooked eggs in half; remove from pan. Cool, and cut into 1/2-inch pieces.
- Heat remaining 2 tablespoons oil in pan over medium-high. Add 3/4 cup green onions and cauliflower; cook 5 minutes, without stirring, or until browned. Stir in shrimp, eggs, pepper, and salt. Top with remaining 1/4 cup green onions.
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