Sally's Recipe of the Week: Cauliflower Fried Rice With Shrimp
Serves 2
Here is what you will need:
1 bag Riced Cauliflower Medley
1 TBS vegetable, plus maybe a bit more
1 to 2 cloves garlic, minced
1 tsp fresh grated ginger
1/2 onion chopped
2 TBS soy sauce
1 tsp chili garlic hot sauce - more or less to taste
1 tsp toasted sesame oil
1 egg, lightly beaten
10-14 shrimp
salt and pepper
Optional: toppings life fresh chopped chives, parsley,cilantro or scallions.
I use frozen shrimp, mostly large , peeled, tail on and de-veined. Make sure it's thawed completely.
Lightly salt and pepper the shrimp, Heat a little vegetable oil with the tsp of sesame oil in a large pan. You want the pan large so the shrimp are on one layer. Cook on one side for about 2 minutes.
Flip the shrimp and cook for another 1 to 2 minutes. You don't want to overcook, they will be going back into the pan so if a tad underdone that is fine.
Remove shrimp and set aside. In same pan , add a little more vegetable oil if needed and saute the onions until soft.
Just a note on the frozen bagged cauliflower. I love this stuff, use it all the time. I used to make my own and this saves me so much time. I usually just get the plain but today I decided to use the one with peas and carrots. Also you can of course use rice in this recipe.
Once the onions are about soft, turn the heat down just a bit and add in the garlic and ginger and stir in for about a minute.
Now stir in you beaten egg and mix it all around in your pan.
Once the eggs are cooked, add in the chili sauce and soy sauce. Now taste the dish and adjust any seasonings.
Turn the heat down a bit and add the shrimp back into the pan and warm it up.
Chop up your fresh toppings if using. I used chives because that's what I had.