Cauliflower Fried “Rice” isn’t actually fried or rice but has the same bold flavors you’ll find at your favorite take-out spot! The addition of egg and shrimp give this veggie dish a boost of protein and red pepper flakes add a spicy kick.
- 2 eggs
- 1 pound of shrimp, peeled and deveined
- 5 – 6 scallions, chopped
- 3 cloves of garlic, chopped
- 1 tablespoon of fresh ginger, chopped
- 2 pounds of cauliflower rice
- 4 tablespoons of soy sauce
- 1/2 teaspoon of red pepper flakes
- 1 cup of frozen peas and carrots
- 1 teaspoon of rice vinegar
- 1 teaspoon of sesame oil
- 1/4 cup of chopped cashews
- vegetable oil
- salt and pepper
Measure out all ingredients.
Heat two tablespoons of oil in a large non-stick skillet over medium-low heat. Place the eggs in a bowl and whisk to break up yolks. Pour eggs into the pan and season with salt and pepper. Stir the eggs until they are cooked through. Remove the eggs from the pan and set them aside.
Add two more tablespoons of oil to the pan. Add the shrimp. Cook for 2 minutes until they begin to turn pick on one side. Flip the shrimp and cook for two more minutes.
Add the ginger, garlic, and scallions. Cook, tossing frequently, until the ginger, garlic, and scallions are softened and fragrant.
Add the cauliflower rice.
Add the soy sauce, sesame oil, and rice vinegar. Stir to combine and cook for five minutes, tossing frequently.
Add the peas and carrots and red pepper flakes. Toss to combine. Cook for an additional five minutes so that the sauce can reduce and the veggies can warm through.
When you are ready to serve, add the eggs back in.
Spoon into bowls and top with sliced scallions and chopped cashews. Enjoy!