Cauliflower Fried Rice with Curried Shrimp
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 459
- Total Fat
- 22 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 143 milligrams
- Sodium
- 793 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 4 grams
- Sugar
- 3 grams
- Protein
- 22 grams
- Total: 30 min
- Active: 30 min
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.
Cook’s Note
Try mixing white rice with riced vegetables, like we did for this dish. It’s an easy way to get extra nutrients!