Alvin H. Danenberg, DDS January 27, 2016
The first time I ate shrimp fried rice was when I had lunch in a Chinese restaurant with my girlfriend who eventually became my wife. Take hold of your seats, but that was when I met her in the 9th grade around 1962! And here is another fact; we have been married since 1969! But, that is another story. Of course, shrimp fried rice was made (and is still made) with real rice and unhealthy fats. Now, I make it with cauliflower rice and healthy oil. Actually, it is awesome.
Ingredients:
1 head of cauliflower, “riced” in food processor
½ cup Shitake mushroom caps, chopped
½ cup fresh carrots, finely chopped
1 red onion, finely chopped
4 garlic cloves, finely chopped
2 tablespoons coconut oil
2 tablespoons coconut aminos
2 tablespoons coconut oil
Salt, pepper to taste
2 eggs
1 pound shrimp, peeled and cooked using Perfect Shrimp* method below
Preparation:
- Prepare cauliflower into rice-sized pieces using a food processor on “Pulse” until desired size and set aside. (Note: Trader Joe’s sells “raw organic cauliflower rice” already cut into perfect size and frozen.)
- Chop mushrooms, carrots, onion, garlic, and sauté in saucepan with coconut oil covered over low heat until soft (approx. 10 – 15 minutes).
- Add coconut aminos and stir uncovered until thickens on medium heat.
- In another large skillet, heat coconut oil, add the cauliflower, and stir until slightly brown.
- Add mushroom, carrots, onions, and garlic mixture to cauliflower rice and combine completely in skillet, which is still on medium heat.
- Salt and pepper to taste.
- Make a small circle in the middle of the pan. Drop the eggs into the circle and leave for about a minute until starting to cook.
- Scramble the egg into the rest of the mixture.
- Add cooked “Perfect Shrimp” (see below), stir, serve immediately.
- Enjoy! (You could substitute chicken, pork, or bacon for the shrimp.)
*Perfect Shrimp
Place about 4-cups of water in a pot with 2 tablespoons of Old Bay Seasoning and bring to a boil. Then add 1-pound raw, peeled shrimp just until the flesh becomes opaque (no more than 1-2 minutes). Immediately remove from stove and pour through a strainer disposing of the liquid.