Name: Cauliflower Fried Rice with Curried Shrimp
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 pound peeled and deveined large shrimp; Kosher salt; 2 teaspoons curry powder; 5 tablespoons vegetable oil; 1 onion, chopped; 3 scallions, thinly sliced (white and green parts separated); 1/4 cup sliced almonds; 1 tablespoon minced fresh ginger; 3 cloves garlic, minced; 3 cups cooked long-grain white rice (thawed if frozen); 2 cups frozen riced cauliflower, thawed; Sliced Persian cucumber, mango chutney, plain yogurt and lime wedges, for serving

Directions

Season the shrimp lightly with salt and toss with 1 teaspoon curry powder. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the shrimp and cook until lightly browned around the edges and just cooked through, 1 to 2 minutes per side. Remove to a plate.
Add the remaining 3 tablespoons vegetable oil to the skillet along with the onion and scallion whites. Cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Stir in the almonds, ginger, garlic and remaining 1 teaspoon curry powder. Cook, stirring, until the almonds are lightly toasted, about 1 minute. Add the white rice, riced cauliflower and 1/2 teaspoon salt. Cook, tossing and breaking up any clumps, until lightly toasted and heated through, about 3 minutes. Add the shrimp and toss until warmed through, about 1 minute; season with salt.
Divide the fried rice and shrimp among bowls. Serve with sliced cucumber, mango chutney, plain yogurt and lime wedges. Top with the scallion greens.