Shrimp fried cauliflower rice
The first fried rice here, and the reason it works is that the cauliflower is dried out in a hot dry pan before any fat touches it — wet cauliflower steams and turns to porridge every time.
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Ingredients
For the whole dish · serves 4
- Raw shrimp, peeled1¼ lb
- Cauliflower1¼ lb
- Eggs4
- Avocado oil2 tbsp
- Toasted sesame oil2 tbsp
- Scallionsa bunch, whites and greens kept apart
- Soy saucetwo tablespoons
- Fresh ginger and garlica thumb and three cloves
- White peppera good pinch
Served with
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+2g net · 114 kcal · 10 min · together 9g net, 484 kcal
Method
6 steps · 25 minutes
- Pulse the cauliflower to rice, then cook it in a dry pan over high heat for 6 minutes until it smells toasted. Tip it out and keep it.
- Scramble the eggs hard in a little of the avocado oil, break them up, and set them aside too.
- Sear the shrimp 90 seconds a side in the rest of the avocado oil and take them out before they curl tight.
- Ginger, garlic and scallion whites into the empty pan, 30 seconds, then everything back in at once.
- Soy and sesame oil go in at the very end, off the heat. Added early, the sesame oil turns bitter and the soy makes it wet.
- Scallion greens and white pepper to finish. It should be dry enough to eat with chopsticks.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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