I’m always looking for ways to incorporate more vegetables into my family's meals, and using riced cauliflower in this fried rice recipe is a great way to do it. The salty sauce can make any vegetable taste appealing, and this dish is pretty much all veggies.
Technique Tip: Keep stirring so the cauliflower doesn’t steam and get mushy.
Swap Option: Cubed steak, chicken or beef can be subbed for the shrimp. Purchase pre-riced cauliflower in the produce aisle to save time!
Combine the shrimp, 1 tablespoon of the coconut aminos, and 1 tablespoon of the sesame oil in a bowl.2.
Place the cauliflower in a food processor fitted with the grating attachment, or use the large holes on a box grater, and process the florets into rice-size pieces. Pick out any large fragments that didn't shred and chop them up by hand with a knife or save for another use. You should have around 3 cups riced cauliflower.3.
Heat 2 tablespoons of the avocado oil in a wok over medium-high heat. Add the onion, garlic, and ginger and cook, stirring continuously with a wooden spoon, for 2 minutes, until fragrant. Add the carrot and cook, stirring continuously, for 2 minutes. Add the remaining 3 tablespoons avocado oil and the cauliflower and cook, stirring occasionally, for 4 minutes more. Transfer the cauliflower mixture to a plate and return the wok to the heat.4.
Add the shrimp mixture to the wok and sear for 1 minute per side, until pink all over and just cooked through. Transfer the shrimp to the plate with the cauliflower and return the wok to the heat.5.
Pour the eggs into the wok and stir to scramble them for 10 seconds, until mostly cooked through. Pour the cauliflower mixture and shrimp back into the wok and add the remaining 5 tablespoons coconut aminos, the remaining 1 tablespoon sesame oil, and the salt. Stir in the peas and cook for 1 minute longer. Top with the green onions and serve immediately.