My first time trying Whole30, I did a lot of exploring. I rarely ever made rice at home, but the idea of cauliflower fried rice was intriguing. I found coconut aminos – a soy sauce substitute – and I was hooked.
This version of Cauliflower Fried Rice with Shrimp will satisfy any cravings for Chinese takeout. I generally don’t believe cauliflower rice (or crust or mash) is a good substitute for the real thing, but the coconut aminos help the cauliflower crisp up and it almost tricks you. Almost.
Cauliflower Fried Rice with Shrimp
1/2 red onion, diced
3 large carrots, diced
2 cloves garlic, minced
4-5 cups frozen cauliflower rice
1 pound shrimp, peeled and deveined
4 tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/2 teaspoon ginger powder
1/4 cup coconut aminos
1 teaspoon Red Boat fish sauce (optional)
Fresh parsley and green onions (optional)
Heat 2 tablespoons olive oil in a large saucepan on medium-high. Once heated, add shrimp in a single layer. Season with 1/4 teaspoon each of salt and pepper. Cook for 3 minutes. Flip and cook for 3 more minutes. Set cooked shrimp aside.
Add 2 tablespoons more olive oil to the pan and toss in diced carrots and red onion. Stir until well coated and cook for 3 to 5 minutes. Add minced garlic and frozen cauliflower rice. Stir together until cauliflower rice is all broken up and well incorporated into the pan.
Add 1/4 cup coconut aminos, fish sauce (if using), 1/4 teaspoon ginger and 1/4 teaspoon each of salt and pepper. Stir well and reduce heat to medium. Cook for 10 minutes, or until cauliflower starts to crisp like rice. Push mixture aside in the pan, making room in the bottom. Whisk together 3 eggs and pour into the empty side of the pan. Continue moving the eggs until they scramble, careful not to overcook. Turn off heat and stir eggs into cauliflower mixture. Add shrimp back into pan and stir. The heat from the cauliflower mixture will reheat the shrimp. Garnish with chopped fresh parsley and green onions, as desired, and serve.