Tuesday, April 7, 2015

Shrimp Fried (Cauliflower) Rice

All I can say about this one is OMG YUUUUM!!!  I love fried rice and the flavors on this dish are right on.  It's no secret that most Chinese food is crazy high in sodium...this meal, however, is NOT!  The secret ingredient is Bragg Liquid Aminos (check it out here) it tastes just like soy sauce without all of the MSG and sodium.  I received a few tips on getting the cauliflower to right consistancy for this recipe.  Personally I pulse the fresh florets in my Ninja blender until the cauliflower is diced into rice size pieces.  I've also heard that using a grater works really well and that using partially thawed frozen cauliflower is a great option!  One thing to be cautious with when it comes to rice cauliflower...it's super easy to OVERCOOK!  LOL I've had this challenge several times :)  Make sure you have everything ready to go when it's time to cook the "rice" and just toss it all in a hot oiled skillet, scoot it around a bit, and then eat it!  If you let it cook too long it turns to mush!  You have been warned.  Also if you're on the 21 Day Fix and you're trying to avoid using your yellow containers sub out the peas for a different vegetable...broccoli would be awesome in this recipe :)  This is a great meal for a date night or if you are wanting some leftovers for lunch the next day because it makes 2 servings.  Alright let's do this!!

Shrimp Fried (Cauliflower) Rice

Prep Time: 20 Minutes
Cook Time: 12 Minutes
14 Medium Sized Shrimp (Raw)
1 1/2 Cups "Riced" Cauliflower
1/2 Cup Grated Carrots
1 Cup Frozen Peas
1 Bunch Green Onions Chopped
2 Eggs
1 Clove Garlic Minced
1 Tsp Extra Virgin Olive Oil
2 Tsp Coconut Oil
1/4 Tsp Crushed Red Pepper Flakes
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
2 Tsp Turmeric
Non-Stick Spray

To start we need to get the shrimp marinating for about 20 minutes.  Grab a shallow dish or a ziplock bag, toss in your raw shrimp and then add in 1/2 Tbsp Bragg Liquid Aminos, minced garlic, extra virgin olive oil, and crushed red pepper flakes.  Mix everything together so the shrimp are coated and set aside while you prepare the rest of your ingredients.  Heat a small skillet over medium heat and coat with your non-stick spray.  Scramble your eggs together and pour them into the heated skillet.  Quickly scramble the eggs into bite size pieces, once they are done remove from heat.  Heat a large and a medium skillet over medium high heat.  The medium sized skillet will be for your shrimp and the large skillet will be for your fried "rice".  Once your medium skillet is hot throw your shrimp and marinade in cook the shrimp for about 12 minutes turning them halfway until they are cooked all the way through.  While your shrimp are cooking melt the coconut oil in your large skillet, saute the carrots and peas for about 5 minutes until they are warmed through.  To the large skillet add in the scrambled eggs, green onions, "riced" cauliflower, remaining Bragg Liquid Aminos, garlic powder, onion powder and turmeric.  Mix everything together and continue stir until everything is warmed through...remember to be careful not to overcook the "rice".  Once everything is done divide mixture between 2 plates, top with the shrimp and drizzle with Sriracha!!  Enjoy!! :)

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