Name: Low Carb Fried Cauliflower Rice with broccoli and shrimp
Total time: 30 min
Ingredients: One medium head cauliflower (or bag riced cauliflower); 1 lb raw shrimp, peeled and tail removed; 1/4 medium onion, diced; 1.5 Tbsp minced garlic; 2 cups broccoli florets; 2 eggs; Soy sauce or gluten free tamari, to taste; Crushed red pepper, to taste; Four green onions, chopped; canola oil; sesame oil (optional, but recommended)

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Welcome to the January 10, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around grocery sales and affordable ingredients. This week shrimp has been on some fantastic sales — so pair this with cheap cauliflower from ALDI and a MashupDad who is back on strict Atkins after falling off the wagon during the holidays (didn’t we all?!), and you have yourself the perfect time to try out Low Carb Fried Cauliflower Rice with Broccoli and Shrimp.

You could really mix up Fried Cauliflower Rice with any protein + veggies you’d like — just swap out the shrimp for some leftover diced chicken, or the broccoli for your own veggie of choice. I stuck with broccoli to keep this very low carb, but if you’re not low carb you could add in some diced up carrots & peas, too.

This easy 30 minute weeknight meal is also gluten free, as long as you use GF soy sauce or tamari.

Fried Cauliflower Rice with Broccoli and Shrimp

Ingredients

One medium head cauliflower (OR one bag riced cauliflower, if you want to save some work!)
1 lb raw shrimp, peeled and tail removed
1/4 medium onion, diced
1.5 Tbsp minced garlic
2 cups broccoli florets
2 eggs
Soy sauce or gluten free tamari, to taste
Crushed red pepper, to taste
Four green onions, chopped
Canola oil
Sesame oil (optional, but recommended)

Directions

If using whole cauliflower, remove cauliflower leaves and stem and chop into large chunks. Add cauliflower to food processor and pulse until “riced” as shown above. (Be careful not to over-process, because then you’ll end up with cauliflower puree.)

Meanwhile, add a little canola oil to a large skillet and heat on medium until glistening. Add onion and saute until onions begin to brown, then add garlic, shrimp, and broccoli florets and continue to saute over medium heat for about five minutes until shrimp are bright pink and broccoli is bright green, stirring occasionally.

Remove shrimp & broccoli to separate bowl. Add more canola oil to your pan, along with a dash of sesame oil, and heat, then add cauliflower “rice” and spread out and flatten. Cook 5-6 minutes over medium heat to allow the bottom to brown a little, then stir and cook another 5-6 minutes.

Stir cauliflower rice, then it move out to the edges of the pan to make a well in the center. Add a tiny bit more oil if necessary. Beat eggs, then add to center of pan to cook.

Chop cooked eggs into cauliflower rice, then add shrimp and broccoli back in. Add green onions, then stir in soy sauce and red pepper flakes to taste. Serve with a little chili garlic sauce or Sriracha, if desired.

Note: Go slow when adding the soy sauce, because the shrimp already takes this dish toward the salty side.

This won’t fool anyone…

This isn’t exactly the same as fried rice, because cauliflower is just not going to be the same texture as rice. 🙂 Fried cauliflower rice does, however, taste a lot like fried rice, and is darn good in its own right. Both MashupDad and I quite enjoyed it — and what an easy way to get in more veggies and increase the nutritional impact of this traditional favorite, while reducing both carbs & calories! I’ll definitely be making fried cauliflower rice again. This recipe serves four.

Fried cauliflower rice, printable recipe

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Low Carb Fried Cauliflower Rice with broccoli and shrimp

A delicious low carb & optionally gluten free 30 minute weeknight meal!

Course dinner

Total Time 30

Servings bowls

Author Rachel Singer

Ingredients

One medium head cauliflower (or bag riced cauliflower)
1 lb raw shrimp, peeled and tail removed
1/4 medium onion, diced
1.5 Tbsp minced garlic
2 cups broccoli florets
2 eggs
Soy sauce or gluten free tamari, to taste
Crushed red pepper, to taste
Four green onions, chopped
canola oil
sesame oil (optional, but recommended)

Instructions

If using whole cauliflower, remove cauliflower leaves and stem and chop into large chunks.
Add cauliflower to food processor and pulse until "riced." (Be careful not to over-process, because then you'll end up with cauliflower puree.)
Meanwhile, add a little canola oil to a large skillet and heat on medium until glistening.
Add onion and saute until it begins to brown.
Add shrimp, garlic, and broccoli florets and saute over medium heat for about five minutes until shrimp are bright pink and broccoli is bright green, stirring occasionally.
Remove shrimp & broccoli to separate bowl.
Add more oil to pan, along with a dash of sesame oil, and heat, then add cauliflower "rice" and spread out and flatten.
Cook 5-6 minutes over medium heat to allow the bottom to brown a little, then stir and cook another 5-6 minutes.
Stir cauliflower rice, then it move out to the edges of the pan to make a well in the center.
Add a tiny bit more oil if necessary.
Beat eggs, then add to center of pan to cook.
Chop cooked eggs into cauliflower rice, then add shrimp and broccoli back in.
Add green onions, then stir insoy sauce and red pepper flakes to taste.
Serve with a little chili garlic sauce or Sriracha, if desired.

Notes

Go slow when adding the soy sauce, because the shrimp already takes this dish toward the salty side.

Nutrition

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