This rice was appointed into the top three of the hubs’ favorite homemade dishes. So I thought it is absolutely necessary to share. I really love eating rice and pasta, specifically, but hate how bloated I feel after. I saw this recipe and thought it would fit perfectly into our repertoire because of our love of fried rice. I also adapted the recipe to what we had on hand, and hope to add more veggies next time we make it. There will certainly be a next time.
Cauliflower Fried Rice with Shrimp, Bacon & Chicken
(adapted from Skinnytaste: http://www.pinterest.com/pin/144255994288972365/)
1 medium head cauliflower, rinsed
1 tbsp olive oil
1/2 shallot, chopped
1/2 onion, chopped
2 garlic cloves, minced
4 slices bacon
1 cup shredded chicken
8 – 10 shrimp, thawed and shelled
3 tbsp soy sauce (or more to taste)
Rinse cauliflower and break into pieces. Process in bunches in food processor until resembles rice consistency (too much processing makes it mushy!). Set aside. Heat oil in wok or large saucepan and add eggs. Scramble and set aside. Add onion to pan and cook 5-6 minutes or until translucent. Add garlic and cook 1-2 minutes. Add the cauliflower and soy sauce to the mixture and cook 5 minutes. At the same time, add bacon to a separate pan and cook until crispy, break into pieces. Add the shrimp, bacon and shredded chicken into the cauliflower mixture over medium low heat. Cover and cook until shrimp is cooked, stirring occasionally. Add egg back in and any additional soy sauce to taste!
This recipe couldn’t have been any easier, if a little time consuming, and was much lighter than typical fried rice. Add in your own substitutes and enjoy!