Spicy Fried Cauliflower Rice

One of the tricks of eating more vegetables (and thereby less carbs and less calories) is to create preparations of the vegetables that remind you of their starchy, carby counterparts.  Cauliflower rice is an example of this.  Long a mainstay of the low-carb community, cauliflower, in tiny rice-sized bits, makes a nice stand in for dishes that scream to be served over rice, like a nice chicken curry.  I thought it might be fun to try making cauliflower rice stir-fried, like fried rice, so that I can add the usual tasty additions.  The texture is different than rice, but I must admit that I think fried cauliflower rice may be tastier than the grain option.  I made this with shrimp because this was what was available, you can use whatever leftovers you have.  It is a nice grain-free alternative for those trying to have more veggies or with allergies.  Over high heat, this dish cooks quickly.

Spicy Fried Cauliflower Rice

3 cups cauliflower (processed until finely chopped)
1 cup thinly slivered cabbage
1/2 cup shredded carrot
2 slices bacon, chopped
1/2 cup mushrooms chopped
1 T garlic-chili sauce
soy sauce to taste
1/2 pound shirmp, peeled and deveined
1 egg
3 green onions, slivered

In a wok or stir-fry pan on high heat, fry the bacon until the fat renders, add cabbage, carrot and mushrooms to the pan.  Stir fry until the cabbage begins to wilt, 3-4 minutes.  Add the chili-garlic sauce, soy sauce, and mix well to distribute the seasonings.  Add the cauliflower and continue to stir-fry.  Add the shrimp and stir-fry for about 2 minutes.Make a well in the pan and add the egg and quickly stir the cauliflower mixture into the egg to break it up.  Add the green onions, stir thoroughly.  Cover, and turn off the heat.  The remaining heat will cook the cauliflower without making it mushy. Serve immediately.

shared at What’s on the Menu, Full Plate Thursday, Food Renegade, $5 Dinners, and  Tempt My Tummy Tuesday