Welcome to my Let it Snow series! After a very indulgent Christmas holiday, I have decided that one of my new year resolutions is to cut back even more on carbs. I have discovered a wonderful vegetable which can replace higher carb options in many recipes - Cauliflower! It's amazing the delicious dishes one can make with cauliflower and skip other higher carb options. Cauliflower is low in carbs and calories, and rich in vitamin C, iron, calcium, vitamin B-6, magnesium, potassium and dietary fiber. This week I am sharing my recipe for Cauliflower Fried Rice Enjoy!!!
Cauliflower Fried Rice
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Ingredients (serves 4)
3 tablespoons coconut oil, divided
2 cloves garlic, minced
½ pound (227g) fresh shrimp, washed
2 carrots, peeled, washed and diced
1 teaspoon fresh or dried herbs (thyme, rosemary, sage)
1 bay leaf
¼ teaspoon allspice, ground
½ onion (½ cup), diced
½ green bell pepper (½ cup), diced
½ red bell pepper (½ cup), diced
½ yellow bell pepper (½ cup), diced
½ cup green peas
24oz (680g) cauliflower rice (2 standard packets cauliflower rice)
Freshly ground black pepper to taste
Salt to taste
4 eggs
Method
Place a wok or medium saucepan over medium heat, add 2 tablespoons coconut oil and fry the garlic for about 30 seconds or until fragrant
Increase the heat to medium-high, then add the shrimp, carrots, herbs, bay leaf and ground allspice then cook for 2 minutes
Add the onions, green onions, bell peppers and green peas then cook for 2 minutes
Add the cauliflower rice, black pepper and salt and cook for 5 minutes
While the fried rice is cooking, crack the eggs in a bowl, add a pinch of salt and beat until frothy
Place the remaining coconut oil (1 tablespoon) in a frying pan over medium heat and scramble the eggs for 3-4 minutes or until set
Add the scrambles eggs to the fried rice, mix well and serve
Note: You can make cauliflower rice at home using by blending a cauliflower in a food processor. 1 large cauliflower serves 4
