Okay, let’s talk fried “rice”! This recipe is a conglomeration of several different fried rice recipes I looked at, and basically I just ended up making my own. It was REALLY simple and one of the recipes that I have looked at and thought, “this isn’t enough veggies” before having that duh moment where you remember that it’s not rice, it’s cauliflower.
I’m going to list the ingredients for this recipe but please remember to just taste test it and use what you have, it’s really simple and forgivable I promise.
Cauliflower Fried Rice
1 head of cauliflower, grated
5 Green onions, chopped
3 carrots peeled and diced
1 C. peas (optional, I didn’t add them)
2 Whole eggs
3T. Avocado oil
1T. Minced garlic
1 tsp. Chili powder
Roughly 3T. Coconut aminos
1T. Smoked Paprika
Salt and Pepper to taste
2 C. whole, uncooked shrimp with the shells on
2T. Ghee Butter
One recipe Paleo BBQ Sauce found here
The method you use for ricing your cauliflower can be all your own, be it a blender or a grater or a knife, or a food processor, just make sure your end result gives you raw cauliflower that isn’t wet and mushy, but is instead small but grainy. So go easy if you are using something with a button. I found a regular box grater, large holes, to be fast and easy with a very dry, grainy result. This recipe is SO easy. Heat your oil on the stove and then throw in your diced carrots, onion and garlic. Saute and cook until your carrots are tender and then add in your cauliflower and everything but the egg. This will pan fry your “rice” and cook it without turning it into a mush. Let all the flavors come together and then make a well in the center of your pan for your eggs. For this I would recommend adding a tiny drop of oil at the bottom as the eggs may stick since this isn’t a super fatty dish. Throw in your eggs, scramble them up and then collapse the walls to incorporate all of it together. You’re done!
For the shrimp portion you are simply going to cut a slit down the backs of each of your shrimp (If your fish monger hasn’t done it for you already) remove the waste vain and then set aside. When they’re all done, coat them with the ghee butter and place them layered in a large skillet so that they all get a nice pan sear. You’re going to be thinking I’m crazy at this point because the shell is still on, but trust me it will cook nicely and those shells will help your shrimp to retain moisture and have more flavor in the end. No rubbery seafood! Although if you’re feeling lazy, or haven’t made shrimp before, you CAN just buy them frozen and already cooked and thaw them out by frying them in your ghee. No need to be fussy if you don’t care that much about the result. The longer way is better, but I’ve done both, and I promise not to judge. 😉 While your shrimp are frying you are going to take your paleo BBQ sauce and slather it on with a basting brush. Turn all the shrimp and repeat on the other side and voile! Dish up your fried rice and top with the BBQ shrimp. An awesome Asian meal without without the guilt or the price tag.