Cauliflower Fried Rice

Ingredients

Instructions

1. 1

   Pulse the cauliflower florets in a food processor until they resemble rice-sized grains; do not over-process or it will turn wet and pasty. Slice the spring onions, keeping the green tops separate from the white parts if you like, and chop the garlic and ginger.

2. 2

   Mix the soy sauce, sesame oil, white pepper, and salt in a small bowl so the seasoning is ready before you start stir-frying. Pat the shrimp dry for better browning.

3. 3

   Heat a large wok or frying pan over high heat until very hot, then add half of the neutral oil. Pour in the beaten eggs and scramble just until softly set, about 30 seconds. Remove to a plate so they stay tender.

4. 4

   Add the remaining neutral oil to the pan. Stir-fry the shrimp for 1-2 minutes until just pink and curled; avoid overcooking. Add the garlic, ginger, and the white parts of the spring onions, and stir-fry for about 20 seconds until fragrant.

5. 5

   Add the cauliflower rice and stir-fry over high heat for 3-4 minutes, tossing constantly, until the cauliflower is hot, tender-crisp, and any excess moisture has evaporated. High heat is important here to keep the texture dry rather than steamed.

6. 6

   Return the scrambled eggs to the pan, add the sauce mixture, and toss well for 30-60 seconds until everything is evenly coated and hot. Taste and adjust with a tiny pinch more salt only if needed, since soy sauce already adds salinity.

7. 7

   Turn off the heat, fold in the green spring onion tops and sprinkle with sesame seeds. Serve immediately while hot.

Nutrition per serving

Notes

• •For the fastest 15-minute version, buy pre-riced cauliflower if available.
• •Use a very large pan and high heat so the cauliflower fries rather than steams.
• •If your shrimp are frozen, thaw and dry them thoroughly before cooking.
• •For extra keto-friendly richness, add another 5 ml sesame oil at the end, though this will increase calories.

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