Hibachi restaurants are one of my favorite types of restaurants to go to and boy do I miss it! But just because it isn’t safe to dine right now, it doesn’t mean you can’t enjoy a delicious meal at home. Fried rice is one of those foods that you can eat as a side along with your main dish or it can stand on it’s own cause it’s just so darn good!
This version of fried “rice” is great because it uses the beloved cauliflower instead of traditional rice making it lighter, low carbs and less calories. And trust me when I tell you, it’s just as good as the real thing.
What ingredients can go in your fried rice
I have suggestions below for ingredients, but honestly you can add just about anything to your fried rice and it will be delicious. It’s an “everything but the kitchen sink” type of meal for sure. If you have string beans, use them. Other veggies about to go bad? Add those in to! There’s no wrong way to make this.
The cauliflower
For the cauliflower, you have a few choices. You can use fresh cauliflower or frozen riced cauliflower.
If you have a fresh head of cauliflower, use a grater to shred the cauliflower by hand. Then microwave it, checking it every minute or so until the cauliflower is soft but not mushy. You want it to be al dente. Make sure to squeeze out any excess water with a cheese cloth or paper towel.
If you use frozen riced cauliflower, all you have to do it microwave it to unfreeze it, and then remove any excess water, so your dish doesn’t become too watery. The choice is yours. I tend to use whatever I have on hand. This time, I used frozen cauliflower.
The protein
You can use any type of protein for this dish. If you’re vegetarian you can even use tofu or just stuff it up with so many veggies that you don’t need a protein. The main thing to note is that with whatever protein you chose, that you brown it in your pan first. And then put it to the side and cook all your veggies. This way, your protein is browned nicely and doesn’t get soggy, chewy or overcooked.
Alternatives for dietary preferences
Again, the best thing about this dish is how customizable it is. If you’re vegan, remove the eggs and protein and just swap it out for more veggies. If you’re gluten free, use gluten free soy sauce or liquid aminos.
Print
Cauliflower Fried Rice W/ Shrimp
- Prep Time: 20min
- Cook Time: 20min
- Total Time: 40 minutes
Ingredients
- Riced cauliflower (1 Head or 1 Bag of Frozen)
- 1 Medium Onion (diced)
- Carrots (either diced or shredded)
- Ginger (diced)
- 5–6 Cloves of garlic (diced)
- Green Onion (sliced for garnish)
- Olive Oil
- 1 Cup of Low Sodium Soy Sauce
- 2 Eggs (beaten)
- Shrimp – peeled, cleaned and deveined (or any protein you like)
Instructions
- Season shrimp lightly with salt and pepper.
- Heat approximately 1-2 tablespoons of olive oil in a large pan.
- Brown shrimp in oil approximately 1 min per side and set off to the side.
- In the same oil, sauté onions until translucent.
- Add in garlic, ginger and carrots until carrots are tender and aromatics become fragrant without burning.
- Add in rice cauliflower and stir to incorporate all of the ingredients.
- Using your spoon, make a hole or “well” in the middle of the cauliflower mixture and dump the beaten eggs in the middle.
- Scrambled eggs and once cooked, mix it in with the rest of the cauliflower.
- Add soy sauce, salt and pepper to taste, shrimp and mix again.
- Serve hot with sliced green onion for garnish.
- Category: Low carb
- Cuisine: Asian
Keywords: Low carb, cauliflower, keto
