Cashew Shrimp Cauli-Fried Rice
If you want to add more gluten free and dairy free recipes to your repertoire, Cashew Shrimp Cauli-Fried Rice might be a recipe you should try. This recipe serves 4 and costs $2.26 per serving. This main course has 181 calories, 21g of protein, and 5g of fat per serving. This recipe from Sumptuous Spoonfuls has 16 fans. A mixture of green onion, roasted pork, fresh mushrooms, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is solid. Beef and Broccoli Cauli-Rice , Chicken Fried Cauli Rice, and Cashew Fried Rice are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 teaspoon brown sugar
1 large carrot, peeled and chopped
1/2 head of cauliflower
2 eggs, beaten
6 - 8 oz. fresh mushrooms, sliced
4 cloves garlic, peeled & chopped
1/2 - 1 teaspoon freshly grated ginger root
1 green onion, snipped
1/2 cup chopped onion
1/3 - 1/2 cup frozen peas
A pinch of red pepper flakes
2 - 3 Tablespoons roasted, salted cashews
1/2 Tablespoon hot sesame oil
8 oz. frozen cooked shrimp, thawed and chopped into chunks
2 Tablespoons soy sauce (for GF, use gluten free soy sauce)
Equipment:
food processor
whisk
frying pan
wok
Cooking instruction summary:
Whisk together the sauce ingredients and set aside.Break the cauliflower into florets and put in a food processor. Pulse several times until the little bits are about the size of rice. Set aside.Heat the sesame oil in a wok (or saute pan) over medium heat. Add the mushrooms, onion and garlic. Stir and cook for a few minutes, then cover for a few minutes, then stir and cook until the mushrooms are tender and the onion is soft and translucent. Stir in the carrots and peas and saute for a few minutes longer, then add the cauliflower. and stir to mix. Cook a couple minutes longer, until the cauliflower is crisp tender.Push the veggies aside and add the eggs to the empty side of the wok. Scramble the eggs, then stir to incorporate them into the veggie mixture. Stir in the shrimp. Pour the sauce over top and stir to mix. Cook for a minute or two longer until the cauliflower "rice" is nice and tender and the shrimp is warm.Remove from heat and sprinkle with green onion and cashews. Enjoy!
Step by step:
1. Whisk together the sauce ingredients and set aside.Break the cauliflower into florets and put in a food processor. Pulse several times until the little bits are about the size of rice. Set aside.
2. Heat the sesame oil in a wok (or saute pan) over medium heat.
3. Add the mushrooms, onion and garlic. Stir and cook for a few minutes, then cover for a few minutes, then stir and cook until the mushrooms are tender and the onion is soft and translucent. Stir in the carrots and peas and saute for a few minutes longer, then add the cauliflower. and stir to mix. Cook a couple minutes longer, until the cauliflower is crisp tender.Push the veggies aside and add the eggs to the empty side of the wok. Scramble the eggs, then stir to incorporate them into the veggie mixture. Stir in the shrimp.
4. Pour the sauce over top and stir to mix. Cook for a minute or two longer until the cauliflower "rice" is nice and tender and the shrimp is warm.
5. Remove from heat and sprinkle with green onion and cashews. Enjoy!
Nutrition Information:
covered percent of daily need
