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AuthorPreston Anderson
RatingDifficultyBeginner

For this recipe, we used frozen steamer bags of already riced cauliflower, but you may certainly substitute for cauliflower riced at home! Whichever is preferable, but this time, I went the quick and easy route! It's more convenient and saves time!

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Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

 20 oz Cauliflower Rice
 2 tsp Minced Garlic
 0.50 cup Minced Green Onion
 0.50 cup Shredded Carrots
 2 Eggs
 1 tbsp Ghee
 1 tbsp Soy Sauce
 12 oz Medium Shrimp
 Spices (we used Adobo and Cayenne Pepper to taste)

1

Turn your stove top on to about medium heat.

2

Place your steamer bags in your microwave for 4 minutes each. While they're heating, gather your other ingredients so they're nearby. This should also give you enough time to take the tails off of your shrimp.

3

Once the steamer bags are done heating, pour the cauliflower into a skillet. Don't worry about adding oil because you want your cauliflower to cook and dry a bit so it's not as moist (this is due to the cauliflower being frozen. If you're using fresh cauliflower, you can add a bit of oil to your pan to prevent sticking).

4

Add your spices and minced garlic. Turn the cauliflower over several times to cook evenly for about 10 minutes.

5

Part the rice in the center of the pan and form an indention into which you will add your eggs. Crack and drop into the center and begin stirring them into your rice until they're thoroughly mixed in.

6

Continue stirring this for another 10 or so minutes. Most of the moisture should evaporate leaving firm 'rice'.

7

Add the green onions, carrots and shrimp along with the ghee and soy sauce.

8

Stir the entire mixture for another 5-10 minutes. The rice should take on a brown color and all the ingredients should be well incorporated.

9

Remove from heat, let cool...DIG IN!

Ingredients

 20 oz Cauliflower Rice
 2 tsp Minced Garlic
 0.50 cup Minced Green Onion
 0.50 cup Shredded Carrots
 2 Eggs
 1 tbsp Ghee
 1 tbsp Soy Sauce
 12 oz Medium Shrimp
 Spices (we used Adobo and Cayenne Pepper to taste)

Directions

1

Turn your stove top on to about medium heat.

2

Place your steamer bags in your microwave for 4 minutes each. While they're heating, gather your other ingredients so they're nearby. This should also give you enough time to take the tails off of your shrimp.

3

Once the steamer bags are done heating, pour the cauliflower into a skillet. Don't worry about adding oil because you want your cauliflower to cook and dry a bit so it's not as moist (this is due to the cauliflower being frozen. If you're using fresh cauliflower, you can add a bit of oil to your pan to prevent sticking).

4

Add your spices and minced garlic. Turn the cauliflower over several times to cook evenly for about 10 minutes.

5

Part the rice in the center of the pan and form an indention into which you will add your eggs. Crack and drop into the center and begin stirring them into your rice until they're thoroughly mixed in.

6

Continue stirring this for another 10 or so minutes. Most of the moisture should evaporate leaving firm 'rice'.

7

Add the green onions, carrots and shrimp along with the ghee and soy sauce.

8

Stir the entire mixture for another 5-10 minutes. The rice should take on a brown color and all the ingredients should be well incorporated.

9

Remove from heat, let cool...DIG IN!

Shrimp Fried Cauliflower Rice

About The Author

Co-Founder

A fervent advocate for artistic expression in all its forms, Eduardo's visually creative sense helps bring to life the projects and endeavors he collaborates in whether it be via photography and/or his traditional drawing; regarding Revolution Ready, his focus is to offer aesthetically pleasing visual media along with stimulating and beneficial posts to share with this growing online community for POC. He seeks to learn and implement in his own life ways of divesting from white supremacist structures and demonstrate the real value in returning to "centuries old radical traditions."

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