Time: 35 min.
Complexity: easily
Servings: 4

Cauliflower rice is an interesting ingredient that can be used both as a component of complex dishes and as a rice replacement on a low-carb diet. It's easy to make by pureeing cauliflower in a food processor until it's grain-sized. Stir-fry the rice in a pan with frozen mixed vegetables, eggs, and shrimp, and add soy sauce and sesame oil for an Asian-inspired flavor. It's quick and delicious. It's perfect for dinner, which is perfect after work, or for breakfast.

Ingredients:

• 3 cups cauliflower rice
• 450 g large raw shrimp (31-35 pcs.), peeled, deveined
• 1 tbsp. l. sesame oil
• 1 small onion, finely diced
• 2 cups frozen mixed vegetables (carrots, celery)
• 1 clove garlic, minced
• 2 large eggs, beaten
• 3 tablespoons lightly salted soy sauce or tamari sauce
• 2 tsp Sriracha sauce (optional)
• 2 green onions, finely chopped

Substituting ingredients
Measuring containers used

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.

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cauliflower, shrimps, Sriracha sauce

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Preparation:

Step 1
• Heat the sesame oil in a large wok or nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until softened and translucent, 3-4 minutes. Add the frozen vegetables and shrimp and cook, stirring occasionally, until the shrimp begin to turn pink and opaque, or another 3 minutes. Add the garlic and cook, stirring, for another 30 seconds.
Step 2
• Using a wooden spoon or silicone spatula, push the vegetable mixture to one side of the pan. Pour the beaten eggs into the other side of the pan and cook, stirring constantly, for about 2 minutes. Once the eggs have set, stir them into the vegetables, then add them. cauliflower rice, soy sauce, and Sriracha sauce. Cook, stirring constantly, until the cauliflower is softened, 3-4 minutes. Turn off the heat and add the green onions.
Step 3
• This dish can be served immediately or stored, covered, in the refrigerator for up to 3-4 days. Serve hot or cold.

Votes: 3

Author of the recipe - Sara Lynn Cauchon - TV presenter, producer