Shrimp Fried Cauliflower Rice Bowl #vegetarian #bowl

Shrimp Fried Cauliflower Rice Bowl #vegetarian #bowl

Cauliflower broiled rice with shrimp is a solid and delightful vegetable-based option in contrast to conventional Chinese pan fried food. Cauliflower florets substitute white rice for this appetizing one-pot feast.

A conventional Chinese dish gets a solid wind with this shrimp browned cauliflower rice formula. My family cherishes their solace nourishment, and with this dinner, I'm ready to include more vegetables their plates without giving up taste. This brisk pan fried food is set up in a wok, where any protein and vegetables can be blended in with the rice base.

With this famous Asian supper, cauliflower can be substituted and made into grains of rice. In doing as such, this formula ends up more beneficial with less carbs, and it's likewise sans grain.

Utilizing cauliflower rather than rice chops the planning time down fundamentally as you don't need to heat up the rice and sit tight for it to stew. The cauliflower can be added straightforwardly to the hot wok and saute with different fixings.

Shrimp Fried Cauliflower Rice Bowl #vegetarian #bowl

Also try our recipe : Veggie Fajita Rice Bowl #vegetarian #recipe

Ingredients :

  • 8 ounces shrimp, small uncooked, shelled and deveined (26/30 count shrimp)
  • 1/2 teaspoon kosher salt, plus more to season the rice
  • 1/4 teaspoon Pepper, freshly ground, plus more to season the rice
  • 2 tablespoons vegetable oil, divided
  • 3 eggs, beaten
  • 2 cloves garlic, minced
  • 3/4 cup carrots, diced in ¼-inch cubes
  • 3/4 cup peas, fresh or frozen
  • 1 head cauliflower, shredded into very small pieces (about 4 cups)
  • 2 tablespoons soy sauce
  • 1/4 teaspoon sesame oil, , La Tourangelle
  • 2 stalks green onion, thinly sliced

Instructions :

  1. Using the largest holes on a cheese grater, grate each cauliflower floret into small pieces, similar to the size of a grain of rice or to the size of a pea. Set aside.
  2. In a medium sized bowl, season shrimp with ½ teaspoon of salt and ¼ teaspoon black pepper.
  3. Heat a wok or large skillet over high heat. The pan is hot enough when a bead of water instantly sizzles and evaporates. Once this happens, add 1 tablespoon of vegetable oil to the pan, swirl to coat.
  4. Add the shrimp to the pan in one even layer. Allow the shrimp to cook for 30 seconds, and then flip over and cook for another 30 seconds. The shrimp should be pink and cooked through, being careful not to overcook. Transfer shrimp to a large plate and set aside.
  5. Reduce the heat to medium, and pour in the beaten eggs. Use a quick stirring motion to cook and break the eggs into small scrambled pieces. Once the eggs are almost fully cooked, transfer to the plate with the shrimp.
  6. Carefully wipe the pan clean. Increase the heat to medium-high and add one tablespoon of oil.
  7. Once the oil is hot, add the minced garlic and stir-fry for 30 seconds, until fragrant but not browned.

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