Cauliflower Fried Rice

Cauliflower “Fried Rice” with Shrimp (or Chicken)

Ingredients:

  • 1 medium head (about 24 oz) cauliflower, rinsed
  • 1 Tbsp sesame oil
  • 2 egg whites
  • 1 large egg
  • pinch of salt
  • 1/2 small onion, diced fine
  • 1 Tbls. minced ginger
  • 1/2 cup frozen peas and carrots
  • 2 Tbls. minced garlic
  • 5 scallions, diced, whites and greens separated
  • 3 Tbsp Low Sodium soy sauce
  • 2 lb bag of cooked tail off salad shrimp (shredded chicken would be great too)

Directions:

  1. Remove the core and leaves of the cauliflower. Wash and dry cauliflower.
  2. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
  3. Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
  4. Heat a large saute pan or wok over medium heat and spray with oil.
  5. Add the eggs and cook, turning a few times until set; set aside.
  6. Add the sesame oil and saute onions, ginger, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft. Raise the heat to medium-high.
  7. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add thawed shrimp and warm through for 3 minutes.
  8. Add the egg then remove from heat and mix in scallion greens.