Make the kitchen smell delicious with this Asian-inspired dish! We know how to make cauliflower rice taste just as good as the real deal. This kind of warmth is just what you need during the rainy spring season so head to the kitchen asap!
1 T coconut oil
1 cup white onion, finely chopped 2 cloves garlic, minced
8 oz. shrimp, peeled and deveined 1 medium carrot, chopped
1⁄2 cup peas
1⁄4 cup red bell pepper, chopped
2 cups cooked cauliflower rice
2 eggs, beaten
Salt and pepper, to taste
1 large head cauliflower
3 T ghee or clarified butter1⁄2 onion, finely chopped
1 carrot, peeled and hopped 2 cloves garlic, minced
1⁄2 cup chicken broth
1 T minced cilantro
1⁄2 tsp salt
Make the cauliflower rice
1. Place half the cauliflower florets in a food processor and pulse into a rice-like consistency 15 to 20 pulses. Repeat to rice the remaining florets
In a large skillet, melt the ghee over medium heat. When the ghee
is hot, add the onion and carrot and cook, stirring, until the onion is translucent, 2 to 3 minutes. Stir in the garlic and cook until the garlic is aromatic, about 1 minute.
Add the riced cauliflower to the skillet and mix thoroughly with the rest of the vegetables. Add the chicken broth, cover the pan with a lid, and steam until you’ve arrived at a rice-like consistency, 10 to 12 minutes.
Remove the pan from the heat and mix in the chopped cilantro. Adjust the seasoning with the salt and pepper.
Continue with the recipe
1. Heat a wok or large pan over medium-high heat
2. Melt the coconut oil and add the onion and garlic to the pan
3. Cook for 3-4 minutes until the onion starts to soften
4. Add the shrimp and cook for 1 minute
5. Add the carrot, peas, and bell pepper to the pan
6. Cook for 3-4 minutes, and then stir in the cauliflower rice
7. Clear a circle in the center of the pan and pour in the beaten eggs
8. Stir to scramble the eggs and then combine with the other ingredients 9. Season with salt and pepper to taste