Cauliflower Fried Rice

By WisconsinMike

Ingredients

• 1/2 head cauliflower
• 1/2 onion (chopped small)
• 6 garlic cloves (peeled)
• 6 slices ginger root
• 4 green onions (sliced in 1/2 inch diagonal pieces)
• 2 tablespoons soy sauce (use gluten free soy sauce such as Tamari for gluten free; substitute Coconut Aminos for Paleo)
• 2 teaspoons sesame oil (Asian)
• 1 egg (beaten well)
• 1 cup sugar snap peas (thinly sliced, slice on diagonal)
• 1/4 red bell pepper (chopped into 1/2 inch pieces)
• 4 ounces cooked shrimp (cut into pieces)
• 1 tablespoon oil (high smoke point, such as avocado oil or safflower oil)

Preparation

Step 1

Cut 1/2 head of cauliflower into large pieces and then pulse in food processor until it’s approximately the consistency of grains of rice. (If you don’t have a food processor you can grate the cauliflower on the large side of a cheese grater. Or if you buy pre-chopped fresh cauliflower, use 2 cups of chopped cauliflower.) Chop up half of an onion, peel 5-6 garlic cloves, and slice a few slices of ginger root. (You also need 4 green onion, sliced into diagonal slices. Somehow they didn’t make it into the photo!)

Whisk together the soy sauce and sesame oil, and beat the egg. (If you’re avoiding soy, substitute Coconut Aminos for the soy sauce.) Cut the red bell pepper into 1/2 inch pieces and slice sugar snap peas on the diagonal into thin slices.

Cut the shrimp into bite-sized pieces (and pat dry with paper towels if they’re wet.) Heat the wok or large frying pan over high heat for 30-60 seconds, then add the oil and heat 30-60 seconds more. Add the garlic cloves and ginger slices and cook just until they’re fragrant; then remove.

Then add the onion and cook 1-2 minutes, just until it’s starting to brown. (Remember to stir!) Add the chopped cauliflower and cook 2-3 minutes over high heat, stirring often. Remove the cauliflower to a bowl. (It will get cooked more later.)
Add 1-2 teaspoons more oil as needed, then add the peppers and sugar snap peas and stir-fry 1-2 minutes. Push the vegetables over to the side and add the egg, stirring and breaking apart with the turner to get scrambled egg pieces. Add the cauliflower back into the wok and cook about a minute. (Keep stirring!) Then add the shrimp and green onion pieces and cook just long enough to warm it, 1-2 minutes. Add the soy-sauce/sesame oil mixture and cook 1-2 minutes more, stirring so the sauce is coating all the food. Serve hot.