There’s no run-up to this one: last night I made the most delicious imitation ever– shrimp fried “rice” that uses my favorite culinary chameleon, cauliflower, instead of rice. Don’t be intimidated by the long ingredient list– this dish is actually quite easy and would be great for a cozy dinner party on an ugly winter night. Enjoy!
|Thanks to Tastespotting for bringing me this recipe|
If you have two frying pans, you’ll need both. If not, just make the cauliflower and then the vegetables.
–1/4 c water
–3 c cauliflower, grated (about 1 large head)
–2-3 TBS coconut oil (or whatever oil you like)
–1 c carrots, diced
–1 c onion, diced
–3-5 garlic cloves, minced
–1 c shrimp, chopped
–2 large eggs, beaten lightly
–1/4 cup spring onions, chopped
–1/4 cilantro, chopped
1. Grate the cauliflower, using a hand grater if at all possible (even I did not use the food processor this time!). Keep in a separate bowl.
2. Mince and dice and chop all the the other ingredients (carrots, onions, garlic, shrimp, spring onions, and cilantro). Keep each separate.
3. In one pan, heat 1 TBS oil over medium heat. Add the cauliflower, spreading out in as thin a layer as possible. Cook for at least five minutes, or until it begins to brown.
4. In the other pan, heat 2 TBS oil. Add onions and cook until fragrant and translucent, 2-3 minutes. Then, add the garlic and carrots. Cook over med-high heat, until carrots are soft (5-7 minutes).
5. While the vegetables are cooking, mix together all the sauce ingredients. Now you have a delicious sauce.
6. Back to the cauliflower–once you have a good portion of browned “rice,” make a well in the middle of the cauliflower. Add eggs and toss around, until the rice becomes light and fluffy and egg is cooked. Keep warm over low heat, stirring occasionally.
7. Once the carrots are softened, add the shrimp and cook until done all the way through.
8. Add the cauliflower to the vegetables and toss evenly. Garnish with cilantro and spring onions.
9. Separate into servings and use sauce evenly among the plates.