Recently, I’ve been practicing the Whole 30 Diet (13 days in, woo-hoo!) and have found myself missing my favorite take-out dishes, like shrimp fried rice. There are tons of varieties of this classic Chinese dish using many different veggies, but I usually go for the simple combo of sauteed onions, scallions and garlic. The recipe below features that combo with whole 30 compliant riced cauliflower, and coconut aminos (a soy sauce sub) to satisfy my cravings.
Shrimp Fried ‘Cauliflower’ Rice
1/2lb-1lb- Uncooked Shrimp, Peeled and Deveined.
2-3 Cloves of Garlic
2 tsp Kosher Salt
2 tsp Black Pepper
1/2 tsp Crushed Red Pepper Flakes (optional)
1 tsp Fresh Lime Juice
Small White Onion, Diced
2-3 Scallions Diced, (reserve the green tops for later)
2 tbs Coconut or Olive Oil
1 Bag of Riced Cauliflower (I buy the Trader Joe’s brand)
3-4 tbs of Coconut Aminos or Soy Sauce
3-4 tbs of Sesame Oil (omit if doing Whole 30)
1 tsp of cilantro (optional)
Season the shrimp with 1 tsp each of the salt, pepper and the 1/2 tsp crushed red pepper if you like spicy. Add in 1 clove of minced garlic and combine. Put in the refrigerator until needed.
Using a non-stick pan or wok, saute the onions, scallions and remaining minced garlic in the coconut or olive oil on medium heat. Saute for 2-3 minutes or until onions are soft and translucent. Add in the cauliflower and toss in oil and onions until coated. Add remaining salt and pepper and half of the coconut aminos or soy sauce.
Cover the pan tightly and stir rice occasionally until softened, about 6-8 minutes. The steam from the covered pan will help soften it and you will begin to feel the texture change as you’re stirring. Push rice to one side of the pan and cook the two eggs on the other side. Let the whites of the egg set for a minute or so and scramble them.
Combine the scrambled eggs with the rice and add the lime juice and sesame oil if using. The sesame oil will add a nice nutty flavor commonly associated with Asian food.
Your rice should be nice and soft by now and resemble the look and texture of the real thing. Turn the heat up a little higher, and let the rice stick to the pan, stirring occasionally. Repeat this step 2-3 times until you see the rice beginning to brown on the bottom as all the moisture begins to escape. Push the rice to one side again and add the shrimp to the other side. Cook shrimp until pink and firm and combine with rice.
Top with cilantro and the green parts of the scallions. Add in more coconut aminos or soy sauce to taste and enjoy!
More yummy Whole 30 Recipes, here
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