Ingredients
Scale
For the sauce:
- 2 Tablespoons soy sauce (for GF, use gluten free soy sauce)
- 1/2 – 1 teaspoon freshly grated ginger root
- A pinch of red pepper flakes
- 1 teaspoon brown sugar
For the cauliflower fried rice:
- 1/2 head of cauliflower
- 1/2 Tablespoon hot sesame oil
- 6 – 8 oz. fresh mushrooms, sliced
- 1/2 cup chopped onion
- 4 cloves garlic, peeled & chopped
- 2 eggs, beaten
- 1 large carrot, peeled and chopped
- 1/3 – 1/2 cup frozen peas
- 8 oz. frozen cooked shrimp, thawed and chopped into chunks
For the top:
- 1 green onion, snipped
- 2 – 3 Tablespoons roasted, salted cashews
Instructions
- Whisk together the sauce ingredients and set aside.
- Break the cauliflower into florets and put in a food processor. Pulse several times until the little bits are about the size of rice. Set aside.
- Heat the sesame oil in a wok (or saute pan) over medium heat. Add the mushrooms, onion and garlic. Stir and cook for a few minutes, then cover for a few minutes, then stir and cook until the mushrooms are tender and the onion is soft and translucent. Stir in the carrots and peas and saute for a few minutes longer, then add the cauliflower. and stir to mix. Cook a couple minutes longer, until the cauliflower is crisp tender.
- Push the veggies aside and add the eggs to the empty side of the wok. Scramble the eggs, then stir to incorporate them into the veggie mixture. Stir in the shrimp. Pour the sauce over top and stir to mix. Cook for a minute or two longer until the cauliflower “rice” is nice and tender and the shrimp is warm.
- Remove from heat and sprinkle with green onion and cashews. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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