Serves 4–6
Fried rice used to be a favorite in our house, but we don’t eat rice anymore. Luckily, instead of rice you can use cauliflower. Once you have rice, you might as well fry it! The cauliflower rice is just as tasty as anything you could get delivered by a Chinese restaurant, so we like to serve ours on Friday nights before we watch a family movie or play games.
INGREDIENTS
• 1 head of cauliflower
• 1 Tbsp salt
• 2 Tbsp olive oil or lard
• 2 garlic cloves, minced
• 1 lb shrimp, peeled to the tail
• 1 onion, cut into 8 wedges
• 1 small tomato, cut into 8 wedges
• 2 eggs
• 1½ Tbsp fish sauce
• 1½ Tbsp coconut aminos
• ½ tsp ground pepper
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Pulse cauliflower into rice-sized pieces in food processor.
2. Microwave cauliflower for three minutes. Ta-da! This is the recipe for Cauliflower Rice!
3. Sprinkle rice with 1 Tbsp salt and set aside for at least 15 minutes.
4. Strain out excess water from cauliflower with colander, strainer, or cheesecloth.
5. Heat oil (or lard) over medium-high heat in a wok or large pan, cook garlic for a minute until it starts to brown.
6. Add shrimp, onion, and tomato and stir for two minutes.
7. Create an empty space in middle of wok (about a 4-inch-diameter void) and crack eggs into it; stir to scramble.
8. When egg is cooked, add cauliflower rice and keep stirring until everything is heated through and shrimp is pink on all sides.
9. Add fish sauce, aminos, and pepper and stir to combine before removing from heat.
