Another great new recipe for y’all. That’s two this week! I have seen a few different versions of fried rice using cauliflower rather than rice that looked appealing and thought it was time to give it a go myself. Learning that I could purchase frozen riced cauliflower was a big motivator. I have tried to rice cauliflower a few times on my own and it always ends up cauliflower mush. Buying it pre-riced is also a big time saver and I’m always a fan of that.

INGREDIENTS:
1 sweet red bell pepper, diced
1/2 yellow onion, diced
5 oz. shredded carrots
1 tsp minced garlic
1 cup of frozen peas
12 oz pkg of frozen riced cauliflower (or 3 cups freshly riced in food processor)
6 eggs beaten (*or 2 if you are adding shrimp or chicken)
1 TBS olive oil
2 TBS liquid aminos
Salt/Pepper to taste
*OPTIONAL PROTEIN VARIATION: If you would like to add shrimp or chicken, reduce the eggs to two and add 8-10 oz of cooked shrimp or chicken.

DIRECTIONS:

  1. Add peppers, onions, carrots, garlic and olive oil to large sauté pan and sauté over medium heat until vegetables are softened.
  2. Add the peas and riced cauliflower and stir until thawed and heated.
  3. Make a hole in the mix, add the beaten eggs and mix until cooked.
  4. Add the liquid aminos and salt/pepper, stir and cook another 1-2 minutes.
  5. OPTIONAL ADD INS: Mix in the shrimp or chicken if you made the variation.

Two versions: One without shrimp and peas and one with shrimp and peas.

Shrimp Fried Rice

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