Cauliflower "Fried Rice" with Shrimp and Edamame
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 109
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 60
- Sodium
- 411
- Total: 20 min
- Active: 20 min
Ingredients
1 tablespoon canola oil
1 clove garlic, minced
6 to 8 medium shrimp, peeled and deveined
1 small red bell pepper, half thinly sliced and half finely diced (for garnish)
1/4 cup shelled steamed edamame
1 large egg, beaten
4 cups riced cauliflower (do not thaw, if frozen; see Cook’s Note for how to rice your own)
1 tablespoon low-sodium soy sauce
1 tablespoon oyster sauce
1 teaspoon chicken powder or sugar
Kosher salt
2 scallions, chopped
Pinch white pepper
Directions
- Heat a large skillet, saute pan or wok over high heat, then add the oil and garlic and cook, stirring, until fragrant, about 30 seconds.
- Stir in the shrimp and cook, tossing constantly, until the shrimp are cooked about halfway through, 30 seconds to 1 minute. Move the shrimp to one side of the skillet; add the egg to the other side and immediately stir in the riced cauliflower. Using the back of a spatula or spoon press the cauliflower into the egg in small circles until coated and solidified with egg. Fold and repeat until the riced cauliflower is completely coated and heated through. Add the sliced bell peppers and edamame and cook, stirring occasionally, until heated through, 1 to 2 minutes. Add the soy sauce, oyster sauce, chicken powder and a pinch of salt, while stirring to coat.
- Taste and adjust the seasoning, if necessary, constantly stirring until the “fried rice” is heated through, about 1 more minute. Garnish with the scallions, diced bell peppers and white pepper.
Cook’s Note
If ricing your own cauliflower, remove and discard the stem and greens from 1/2 head of medium cauliflower. Break apart into large florets, then pulse them in a food processor until riced.