Happy Labor Day!
Do you ever just crave takeout? Or more specifically, foods that you really, really should not eat? Or maybe it’s one specific food. For me, I tend to crave fried rice. And not the healthy kind, y’all. The kind that I used to get at Safeway on my lunchbreak-packed with MSG and mystery meat.
Even though I knew it wasn’t great for me, I would find a reason to “forget” to pack a lunch at least once a week-and then I’d wolf down a cup of that fried rice like my life depended on it. It was so delicious.
But I can’t have rice, and I really, really can’t have MSG or even the canola oil that it was almost assuredly cooked in. So I’ve been trying hard to find a recipe that satisfies my craving for “crap” while helping to keep my body healthy.
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And let me tell you, there have been a LOT of failures along the way! I finally found a great “rice” tutorial, but found that using this rice didn’t quite give me the “fried” results I was wanting.
So I kept trying. Ish was less than thrilled when I served up practically raw cauliflower “rice” as a side for dinner one night…and then I got to thinking. When I used to make fried rice, the rice always absorbed the flavors…so why not try the same thing with cauliflower?
And you know what? It worked!
Shrimp Fried Rice
Ingredients
- 1 pound fresh shrimp, peeled and deveined
- 3 Tablespoons Ghee, divided
- 1 carrot, peeled and thinly sliced
- 3 stalks celery, chopped
- 1 cup fresh peas (frozen also works in a pinch)
- 1 bell pepper (any color), chopped
- 2 cloves garlic
- 2 green onions, chopped
- 1 head cauliflower
- 1/4 cup coconut aminos
- dash Red Boat fish sauce
- salt & pepper to taste
Instructions
- Heat a large saute pan over medium-high heat. Add a tablespoon of ghee and allow it to melt. As it begins to shimmer, add your shrimp. Cook them, stirring frequently until they are just pink (overcooking them will make them tough) and no longer translucent. Remove the shrimp from the pan.
- Rice your cauliflower using a box grater or your food processor.
- Return your pan to the heat, and add the remaining ghee. Add in your carrot, celery, peas, and bell pepper. Saute 5 minutes, stirring frequently to prevent burning. Press or grate your garlic into the pan, and add the chopped green onions. Saute for a minute or two more, until your garlic becomes fragrant. Add in your cauliflower, along with the remaining ingredients. Saute 5-7 minutes, allowing the cauliflower to soak up the sauce. Add in your shrimp, and stir.
- Serves 4.