Fried rice with cauliflower and shrimp with Indian spices
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 460, total fat 22 G., saturated fats 2 G., proteins 22 G., carbohydrates 44 G., fiber 4 G., cholesterol 143 mg, sodium 947 mg, sugar 3 G.
Calories 460, total fat 22 G., saturated fats 2 G., proteins 22 G., carbohydrates 44 G., fiber 4 G., cholesterol 143 mg, sodium 947 mg, sugar 3 G.
For a lighter and healthier Asian fried rice, substitute some of the traditional grains with cauliflower rice. Both types of rice are pan-fried with curry powder, sliced almonds, and spices, then separately fried shrimp are added to the pan. If desired, you can add other chopped vegetables to the rice for an even healthier and more nutritious dish. Serve the shrimp fried rice with mango chutney, natural yogurt, fresh cucumber, and lime wedges on top of each serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g large shrimp, peeled and deveined
- 2 tsp curry powder
- 5 tablespoons of vegetable oil
- 1 onion, chopped
- 3 green onions, thinly sliced (white parts separated from green parts)
- 1/4 cup sliced almonds
- 1 tbsp. chopped fresh ginger
- 3 cloves garlic, crushed
- 3 cups cooked long grain rice (thaw frozen)
- 2 cups frozen cauliflower rice, thawed
- Thinly sliced cucumber, mango chutney, plain yogurt and lime wedges, to serve
We recommend
Recipes with similar ingredients: long-grain rice, shrimps, ginger root, green onions, chutney sauce, curry, garlic, almond
Cooking the dish according to the recipe:
- Lightly salt the shrimp and sprinkle with 1 teaspoon of curry powder. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over high heat. Add the shrimp and cook until golden brown around the edges and cooked through, 1 to 2 minutes per side. Transfer to a plate.
- Add the remaining 3 tablespoons of vegetable oil to the skillet along with the onion and white parts of the scallions. Cook, stirring occasionally, until the onion is softened and lightly browned, about 3 minutes. Add the almonds, ginger, garlic, and the remaining 1 teaspoon of curry powder. Cook, stirring, until the almonds are lightly browned, about 1 minute. Add the white rice, cauliflower rice, and 1/2 teaspoon of salt. Cook, stirring and breaking up any clumps, until the rice is lightly toasted and heated through, about 3 minutes.
- Add the shrimp and stir until heated through, about 1 minute; season with salt. This will make your dish even more nutritious!
- Divide the shrimp fried rice among bowls. Serve with sliced cucumber, mango chutney, plain yogurt, and lime wedges. Garnish with green onions.
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