I love ordering Chinese food for dinner. In fact, one of my favourite local Chinese food restaurants is Sandy’s Restaurant at Danforth and Woodbine. I have to admit, though, that ordering Chinese food regularly can get a little pricey. So when I have a craving for Chinese food, sometimes I just make some of my favourite dishes at home. A Chinese food dish I used to order often is Shrimp Fried Rice so I decided to try to make it at home. Because I’m following the Keto diet, I replaced the white rice with cauliflower rice for a low carb version.
If you’ve never had shrimp fried rice before, the one distinguishing feature is the addition of scrambled eggs. You might not think scrambled eggs would go well with shrimp and rice, but you would be wrong. Also, this recipe requires that you use only two eggs so once they’re scrambled, there isn’t very much egg.
Tip: When it’s time to scramble the eggs in your saucepan, make sure you have added enough oil, otherwise, the eggs will stick to the pan and it will be difficult to fry the remaining vegetables.
As far as making the cauliflower rice goes, you can use a food processor or blender and pulse the cauliflower florets or you can also use a grater. I have used both a blender and a grater to make cauliflower rice and both methods worked well.
I hope you enjoy this recipe. Let me know in the comment section if you making Fried Shrimp Cauliflower Rice and what you think of it! By the way, if you enjoy cauliflower rice, you might want to make Salmon Fillets with Cauliflower Rice and Spinach.
Fried Shrimp Cauliflower Rice
- grater or blender, saucepan
- 1 package Frozen raw shrimp, thawed, deveined and peeled There were about 14 shrimp in the package.
- 1 medium-sized cauliflower
- 1 red bell pepper
- 1 package snow peas
- 1/2 cup carrots, grated
- 1 onion
- 2 eggs, beaten
- 4 garlic cloves, minced
- 1/4 teaspoon fresh ginger, grated
- 1 teaspoon fresh chives, chopped
- 5 Tablespoons olive oil
- 1 tablespoon Tamari sauce
- salt and pepper, to taste
- Cut the cauliflower into florets. Using a food processor or blender, pulse the cauliflower florets until they are in rice-sized pieces.
- Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat.
- Add shrimp to saucepan and saute for 3 minutes or until pink. Remove shrimp from saucepan and place in bowl covered with a plate to keep warm.
- In same saucepan, add 1 tablespoon of olive oil, then add eggs. Scramble eggs with a spatula and remove from pan when cooked. Make sure to remove all of the eggs from pan.
- Add 1 tablespoon of olive oil to saucepan and add onion. Saute for two minutes.
- Add garlic and ginger and saute for 30 seconds.