The BEST Shrimp Cauliflower Fried Rice
This shrimp cauliflower fried rice is packed with wholesome goodness, and has two secret ingredients that bring the flavor of this to the next level. Guilt free, and delicious!
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. In a large saute pan, add two tablespoons of sesame oil over medium heat. Once hot, add the shrimp to the pan, and season generously with salt and pepper. Cook shrimp for 3-5 minutes, flipping half way through, until opaque and cooked through. Remove the shrimp from heat and set aside.
  2. Heat the remaining tablespoon of sesame oil in the same pan. Once hot, add the onions and carrots. Saute for 10-12 minutes, until the onions and carrots are soft and begin to brown. Add the minced garlic and ginger to the pan, and cook for an additional 1-2 minutes.
  3. Add the riced cauliflower and soy sauce to the pan. Saute the cauliflower for 5-7 minutes, or until tender. Using a spatula, move the cauliflower and vegetable mixture to edges of the pan, leaving the center of the pan empty. Add the beaten eggs to the center of the pan, and scramble until cooked through (about 3 minutes).
  4. Add the peas and scallions to the pan, mixing the vegetables and eggs together until well-combined. Add the hoisin sauce and sweet chili sauce, mixing again. Return the shrimp to the pan, stirring occasionally, about 3-4 minutes. Serve hot, and enjoy!
Recipe Notes

For a wine choice, we could go two ways on this: one, given the seafood component, pairing this with an unoaked chardonnay such as the A to Z Wineworks chardonnay from Oregon would work well. It’s fruit-forward with a touch of richness (graham cracker, honey), with a well-rounded finish. Alternatively, if you lean towards red, I think a lighter red would be perfectly acceptable given the darker flavors of hoisin and soy in the dish: a pinot noir or merlot would be delicious. We’d recommend the 2013 Tiera Woods Merlot. It’s medium-bodied, notes of blackberry, plum, vanilla, and baking spices – a great complement to this recipe. Cheers!

Print Recipe
 The BEST Shrimp Cauliflower Fried Rice
This shrimp cauliflower fried rice is packed with wholesome goodness, and has two secret ingredients that bring the flavor of this to the next level. Guilt free, and delicious!
The BEST Shrimp Fried Cauliflower Rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
The BEST Shrimp Fried Cauliflower Rice
Instructions
  1. In a large saute pan, add two tablespoons of sesame oil over medium heat. Once hot, add the shrimp to the pan, and season generously with salt and pepper. Cook shrimp for 3-5 minutes, flipping half way through, until opaque and cooked through. Remove the shrimp from heat and set aside.
  2. Heat the remaining tablespoon of sesame oil in the same pan. Once hot, add the onions and carrots. Saute for 10-12 minutes, until the onions and carrots are soft and begin to brown. Add the minced garlic and ginger to the pan, and cook for an additional 1-2 minutes.
  3. Add the riced cauliflower and soy sauce to the pan. Saute the cauliflower for 5-7 minutes, or until tender. Using a spatula, move the cauliflower and vegetable mixture to edges of the pan, leaving the center of the pan empty. Add the beaten eggs to the center of the pan, and scramble until cooked through (about 3 minutes).
  4. Add the peas and scallions to the pan, mixing the vegetables and eggs together until well-combined. Add the hoisin sauce and sweet chili sauce, mixing again. Return the shrimp to the pan, stirring occasionally, about 3-4 minutes. Serve hot, and enjoy!
Recipe Notes

For a wine choice, we could go two ways on this: one, given the seafood component, pairing this with an unoaked chardonnay such as the A to Z Wineworks chardonnay from Oregon would work well. It's fruit-forward with a touch of richness (graham cracker, honey), with a well-rounded finish. Alternatively, if you lean towards red, I think a lighter red would be perfectly acceptable given the darker flavors of hoisin and soy in the dish: a pinot noir or merlot would be delicious. We'd recommend the 2013 Tiera Woods Merlot. It's medium-bodied, notes of blackberry, plum, vanilla, and baking spices - a great complement to this recipe. Cheers!

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