Cauliflower Fried Rice with Shrimp
Yeah, so… I’m back to eating grains.
I lasted about 3 weeks on my “loosely-based” grain-free diet before I was like, “WTF is the point of this?!”
I don’t have a gluten allergy and my stomach problems were not getting any better. But the most important reason of all…
…I’m obsessed with grains.
Like “hire an airplane and write it in the sky” in love. I love rice, bread, corn, quinoa, couscous, barley, wheat berries, oats, etc. I don’t discriminate.
I’m Juliet and English Muffins are my Romeo. I’d rather die than live without them.
Yesterday, I kicked off my morning with my dearly beloved, Ezekiel Sprouted Grain English Muffin.
Reunited and it feels so good.
However, just because I’m not not eating grains, doesn’t mean I’m going to throw out all of the cool grain-free tricks I’ve been using lately.
I still typically choose to eat a grainless lunch like this Mexican Baked Sweet Potato that I had yesterday.
I also try to keep the grains light in the evening, and instead load up on veggies.
Last night’s meal was an incredibly easy creation that took me a mere 10 minutes to make: Cauliflower Fried Rice with Shrimp.
I think Cauliflower “Rice” is pretty much the coolest invention since sliced bread Spaghetti Squash Spaghetti, and it just so happens that fried rice is one of my all time favorite foods.
Back in college, I had a brief stint working at Pei Wei Asian Diner and I would go nuts over the free fried rice.
I remember feeling totally disgusting after eating it, which makes sense now that I’ve learned it’s 490 calories, 20 grams of fat, and about 57% of your daily allotted sodium intake for just one side dish.
With my low-cal, low-carb cauliflower rice, I knew I could do much better than that.
I recently discovered the beauty of Coconut Aminos, a soy sauce like flavor-booster full of amino acids, vitamin C, and minerals, but no gluten.
Coconut Aminos have only 5% of your daily salt intake, much less than soy sauce. They provide the perfect flavor for this dish, without using any actual salt.
This whole bowl is gluten-free, grain-free, low-sodium, low-calorie, pescatarian-approved, high-protein, and contains a balanced amount of healthy fat.
What more could ask for? (maybe an English Muffin on the side)
Cauliflower Fried Rice w/ Shrimp
1 Head of Cauliflower
1/2 lb. Shrimp
1 Egg & 3 Egg Whites
5 Green Onions
1/2 C. Shredded Carrots
1 T. Minced Garlic or 1/2 T. Garlic Powder
2 T. Coconut Aminos
1/4 Tsp. Stevia (optional)
Cooking Spray (I used coconut oil spray)
1. Chop up your cauliflower, removing stems and rinse. *You can skip this whole step by buying a bag of pre-cut and washed cauliflower florets.
2. Pulse cauliflower in a food processor until it gets to a rice-like consistency. Mine food processor is small so it took me about 3 rounds to process the whole head.
3. Saute carrots, onions, and garlic in a pan with coconut oil spray for about 3 minutes.
4. Add cauliflower rice and cook for 5 more minutes.
5. Make a hole in the middle of the rice mixture, spray with more coconut oil, and crack eggs and egg whites into the space.
6. After about 2 minutes, scramble the eggs into the mixture.
7. Add coconut aminos and stevia (if you want a hint of sweetness).
8. Sprinkle clean, raw shrimp with salt and pepper and cook in a pan sprayed with the coconut oil over medium high heat until pink, about 3-4 minutes.
9. Top “rice” with shrimp, and enjoy!
Total Calories: about 200, Serves 2
Next time I make this I plan on adding chicken and tofu, but you can use any type of protein you want.
I also suggest doubling the amount of shrimp in this recipe to make it more substantial for dinner.
The BF definitely wanted seconds and sadly there wasn’t any left!