Cauliflower Shrimp Fried Rice Recipe By Tasty Recipes

SHRIMP FRIED CAULIFLOWER RICE

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.

HEALTHY CAULIFLOWER FRIED "RICE" RECIPE BY TASTY

Steps:

• Break down a head of cauliflower in a food processor until it's the size of rice.
• Heat sesame oil over high. Add garlic and fry until fragrant.
• Add the beef, chicken, pork, shrimp or tofu and cook until 80% done.
• Add carrots and cauliflower, stir until thoroughly incorporated. Mix in peas.
• Push ingredients to the sides of the pan to create a well. Pour in 2 whisked eggs and let it set for 15 seconds. Scramble eggs and fold into the cauliflower rice.
• Season with white pepper and stir in soy sauce.
• Garnish with chopped green onions and serve.
• Enjoy!

SHRIMP CAULIFLOWER FRIED RICE

Steps:

• Heat 2 teaspoons oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
• Add 2 teaspoons oil to the pan; heat over high heat. Add cauliflower in an even layer; cook, undisturbed, until lightly browned, 3 to 4 minutes. Transfer to a plate.
• Add 2 teaspoons oil to the pan; heat over high heat. Add shrimp; cook, stirring often, until just opaque, about 3 minutes. Transfer to the plate with the cauliflower.
• Add the remaining 2 tablespoons oil to the pan; heat over high heat. Add broccoli, bell pepper and garlic; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. Stir in soy sauce (or tamari), water, vinegar and pepper. Bring to a boil; boil for 30 seconds. Remove from the heat. Stir in the reserved eggs, cauliflower and shrimp.

CAULIFLOWER "FRIED RICE" WITH SHRIMP AND EDAMAME

Steps:

• Heat a large skillet, saute pan or wok over high heat, then add the oil and garlic and cook, stirring, until fragrant, about 30 seconds.
• Stir in the shrimp and cook, tossing constantly, until the shrimp are cooked about halfway through, 30 seconds to 1 minute. Move the shrimp to one side of the skillet; add the egg to the other side and immediately stir in the riced cauliflower. Using the back of a spatula or spoon press the cauliflower into the egg in small circles until coated and solidified with egg. Fold and repeat until the riced cauliflower is completely coated and heated through. Add the sliced bell peppers and edamame and cook, stirring occasionally, until heated through, 1 to 2 minutes. Add the soy sauce, oyster sauce, chicken powder and a pinch of salt, while stirring to coat.
• Taste and adjust the seasoning, if necessary, constantly stirring until the "fried rice" is heated through, about 1 more minute. Garnish with the scallions, diced bell peppers and white pepper.

VEGGIE CAULIFLOWER FRIED RICE RECIPE BY TASTY

Steps:

• Remove all leaves and cut the cauliflower into small florets.
• Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
• In a large saucepan over medium-high heat, cook onions, bell peppers, mushrooms, salt, and pepper until vegetables are tender but not soft.
• Add the cauliflower rice. Cook for about 3-4 minutes until the vegetables are incorporated evenly into the cauliflower.
• Spread the rice towards the edge of the pan, creating a well in the center. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
• Fold the eggs into the rice.
• Enjoy!

SESAME CHICKEN CAULIFLOWER FRIED RICE RECIPE BY TASTY

Steps:

• Remove all leaves and cut the cauliflower into small florets.
• Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
• In a large saucepan over medium-high heat, cook the chicken until no pink is showing.
• Add the peas, carrots, soy sauce, and black pepper.
• Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the vegetables and chicken are incorporated evenly into the cauliflower.
• Spread the rice towards the edge of the pan, creating a well in the center.
• Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
• Fold the eggs into the rice, then mix in the sesame seeds.
• Enjoy!

GARLIC PORK CAULIFLOWER FRIED RICE RECIPE BY TASTY

Steps:

• Remove all leaves and cut the cauliflower into small florets.
• Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
• In a large saucepan over medium-high heat, cook the pork until no pink is showing, then add the garlic, onions, salt, pepper, soy sauce, and honey, stirring until the sauce has started to brown.
• Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the pork is incorporated evenly into the cauliflower.
• Spread the rice towards the edge of the pan, creating a well in the center.
• Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
• Fold the eggs into the rice, then mix in the green onions
• Enjoy!

SHRIMP FRIED RICE

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs and keep warm., Melt remaining butter in the skillet. Add the rice, vegetables and shrimp; cook and stir for 5 minutes or until shrimp turn pink. Meanwhile, chop eggs into small pieces. Return eggs to the pan; sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Sprinkle with bacon if desired.

CAULIFLOWER FRIED RICE

Steps:

• Heat vegetable oil in a large nonstick skillet and cook garlic and ginger over medium heat 1 minute.
• Add Green Giant Riced® Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are until tender-crisp.
• Stir in soy sauce and cook 1 minute.
• Stir in cooked egg and continue cooking 1 minute or until heated through.