Cauliflower Vegetable Rice with Fried shrimp - Detailed recipes with photos.

Cauliflower Rice – An Interesting Ingredient That Can Go and as a component of complex dishes, and as a substitute for low-carb rice diet. It can be easily made by chopping cauliflower in food processor to pieces the size of a grain. Saute the rice on a pan with frozen vegetable mixture, eggs and shrimp, and soy sauce and sesame oil give it an Asian flavor. Fast and tasty. You can cook for dinner, which is very convenient after working day, or for breakfast. Nutrition value of one serving: (total 4) Calories 229, total fat 6 g., Saturated fat g., Proteins 3one g., carbohydrates 11 g, fiber g., cholesterol mg., sodium mg., sugar g.

Recipe author – Sara Lynn Cauchon – TV presenter, producer

Share with friends: Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

3 tbsp. cauliflower rice
450 gr large raw shrimp (31-35 pcs.), peeled carapace and intestinal veins
1 tbsp. l sesame oil
1 small onion, diced
2 tbsp. frozen vegetable mix (carrots, celery)
1 clove garlic, minced
2 large eggs whipped
3 tbsp. l lightly salted soy sauce or tamari sauce
2 tsp siracha sauce, (optional)
2 feathers of green onions, finely chopped

Recipes with similar ingredients: cauliflower, shrimp, sauce sriracha

Recipe preparation:

In a large wok or pan with non-stick coating on moderately high heat heat sesame oil. Add the onion and fry, stirring often, until it becomes soft and translucent, 3-4 minutes. Add frozen vegetables and shrimp and fry, keep stirring until the shrimp starts turning pink and dull, or another 3 minutes. Add garlic and fry, stirring, another 30 seconds.
Using a wooden spoon or silicone spatula, slide vegetable mixture on one side of the pan. To the other side pour frying eggs into a frying pan and fry, stirring constantly, about 2 minutes. After the eggs have hardened, mix them with vegetables, and then add cauliflower rice, soy sauce, and siraca sauce. Fry, stirring constantly, until the cauliflower softens, 3-4 minutes. Turn off the stove and add the green onions.
This dish can be served immediately or stored with a lid, in the refrigerator no more than 3 – 4 days. You can serve both hot and cold.