Fried Rice, that staple from so many Asian restaurants that remains so popular. For me it`s always been a quick easy go to dish at home for leftover rice, meat, vegetables or kind of anything else in the fridge. I mean it`s pretty perfect. Often I`ll toss everything into a soup or stew when the weekend comes & I have a little more time but this is a great weeknight delicious answer to clean up those loose ends. Have a carrot, a few mushrooms, a single leftover zucchini, half an onion, a few frozen peas, you know, all that stuff that`s not quite enough to stand in as a side or base of an entrée but still good. We hate to waste food but if they get pushed to the back & lost it will go to the food garden in the sky. Well, this simple man`s plan for better eating today will help you with all those odds & ends. What I have today is a lightened up low carb version of a classic, Cauliflower Shrimp (or Beef or Chicken or Veggie) Fried Rice. I switched out traditional white rice for Cauliflower Rice to add a few more veggies as well as lower the carbs. What we have as an end result is nothing less than pretty amazing.
Here`s what you`ll need for your Cauliflower Shrimp (or Beef or Chicken or Veggie) Fried Rice but please feel free to use what you have:
Cauliflower- 1 small head or 1/2 a large one. Riced or processed as found here. Cauliflower Rice here
Carrot-1 small dice
Zucchini-1 small dice
Onion-1/2 small dice
Bell Pepper-1/2 small dice
Green Onion-2 sliced thin
Mushrooms-a few sliced
Frozen Peas- 1/2 cup
Celery-2 stalks sliced
Bacon- 3 pieces, chopped, browned, crispy
Shrimp-8 peeled, deveined & chopped
Coconut Oil-2 tablespoons (sub another here if you like)
Garlic-1 clove minced
Ginger-a piece minced
Soy Sauce- 3 Tablespoons or to taste
I usually kinda preach prep or mise en place which is a fancy way of saying things in place. I know you`ve seen all those cooking shows with the little bowls of everything for a recipe. Well, I`m a big fan of the concept, not always in their own little dishes but everything in place or ready. Please trust me on this, it makes everything easier. So prep your veggies, cook the bacon & scramble the eggs.( I did mix a little soy, chile paste & sesame oil with the eggs when I scrambled but that`s completely optional.)
Here`s a look at my egg scramble before I scrambled & cooked them. Yep, it`s Sponge Bob getting nervous but hey, had help from my youngest & this was her choice for bowl. Mix, scramble & set aside.
Heat a wok (I don`t have one yet) or large skillet over high heat. Add the ginger, garlic, onion, carrots & celery, stir & cook for a minute or two.
Add the zucchini, mushrooms & bell pepper. Same deal, stir & cook for a minute or so.
Looks good, add the peas.Add the shrimp & toss for a sec.
Add your Cauliflower Rice & give a stir.
Add in the scrambled eggs & bacon, give a stir.
Finally add the green onion & soy sauce. Give a stir so the sauce is distributed evenly.
Plate serve & enjoy your Cauliflower Shrimp (or Beef or Chicken or Veggie) Fried Rice. Really super healthy, quick & easy & a pretty awesome way to use what ever happens to be in your fridge!!