PREP TIME: 15 minutes
COOKING TIME: 20 minutes
MAKES 4 servings
Cauliflower “rice” makes an excellent substitute for real rice, and, as an added bonus, it is even easier to make. This flavorful Asian-style fried “rice” is ready in 35 minutes—a great weeknight dinner. If you are feeling adventurous and have extra time, serve the “rice” with our delicious sesame shrimp “toast” (here) for a Chinese takeaway-like experience, minus the carbs and guilt.
3 tablespoons coconut oil
2 tablespoons minced ginger
3 cloves garlic, minced
½ red bell pepper, diced
1 pound (450 g) raw shrimp (preferably tail-on), peeled and deveined
1 pound (450 g) riced cauliflower (see Note)
1 teaspoon curry powder
1 teaspoon all-natural chili paste
½ cup (120 ml) all-natural salted chicken stock
2 tablespoons unsalted butter
¼ teaspoon fine sea salt
1 large handful of fresh cilantro, chopped
½ cup (50 g) mung bean sprouts
3 scallions, sliced on the diagonal
Lime wedges, for serving
To rice cauliflower, see Step 1 of the recipe for Simple Cauliflower “Rice” on here; to get 1 pound (450 g) of riced cauliflower you will need 1 medium head of cauliflower (about 1½ lbs/675 g). Use store-bought riced cauliflower to save time if you can find it.
- Place a large frying pan or wok over high heat, add the oil, ginger, garlic, and red bell pepper, and stir-fry for 5 minutes. Add the shrimp and continue to cook for 2 to 3 minutes more, until no longer translucent.
- Add the riced cauliflower, curry powder, chili paste, chicken stock, butter, and salt and cover with a lid. Cook the mixture for 5 minutes, then remove the lid and continue to stir-fry for another 3 to 5 minutes, until the cauliflower is tender and the dish is aromatic.
- Divide the fried “rice” among 4 serving plates and sprinkle with the cilantro, mung bean sprouts, and scallions. Serve with lime wedges.