Ingredients
-
8
-
6
-
6
-
1/4
-
2 1/2
-
1
-
2
-
4
-
2
-
3
-
2
-
2
-
1
-
1 1/2
-
Directions
Fried rice is one of my favorite guilty pleasures! I love it so much and crave it frequently. If we order it at a Chinese restaurant, we usually get the house special fried rice made with beef, shrimp, pork and chicken. Theres never enough protein and vegetables in the dish we order to make it a main dish, so I set out to make it myself with a healthier twist. This has 35 grams of protein per serving, plus the cauliflower adds a healthy dose of veggies. For more of my favorite fried rice recipes, try my Spicy Shrimp Fried Rice, Low-Carb Cauliflower Fried Rice, or Vegetarian Asian Edamame Fried Rice.,,My version uses frozen brown rice (I love Trader Joes), which is so convenient and even sneaks in some cauliflower rice for added veggies that no one can pick out. And good news my cauliflower-adverse husband never realized. Its also loaded with shrimp, steak, and chicken, plus egg for protein.,If you dont have frozen rice, you can cook your own. Thoroughly refrigerate it before making the fried rice cold rice fries better than warm rice.,Use tamari instead of soy sauce to make the fried rice gluten-free.,If you dont want to use all three proteins, skip one and double up on another.,Add in some frozen peas for an extra veggie.,Top with sriracha to add some heat.,Pineapple Shrimp Fried Rice,Brown Fried Rice,Quinoa Fried Rice,Thai Chicken Fried Rice,Cauliflower Fried Rice with Leftover Ham
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Steps
|
1
Done
|
Season the Shrimp, Chicken and Steak With Salt |
|
2
Done
|
Heat a Large Nonstick Wok or Deep Skillet Over Medium-High Heat. When Hot Spritz With Oil and Add the Steak, Cook About 2 to 3 Minutes Turning Halfway Then Set Aside on a Plate. |
|
3
Done
|
Add the Chicken, Cook 2 to 3 Minutes, Stirring and Set Aside With the Beef. |
|
4
Done
|
Add the Shrimp and Cook 2 to 3 Minutes, Stirring. Set Aside With the Other Meat. |
|
5
Done
|
Heat 1 Teaspoon of the Oil in a Large Nonstick Wok or Deep Skillet Over Medium- High. |
|
6
Done
|
Add Ginger, Garlic and the Scallion Whites and Cook, Stirring, Until Fragrant, About 1 Minute. Add the Cauliflower and Cook, Stirring Occasionally, Until Heated, 3 to 4 Minutes. Push to One Side. |
|
7
Done
|
Add the Remaining 1/2 Tablespoon Oil and Swirl Around the Skillet to Evenly Transfer, Add the Cooked Rice in an Even Layer. |
|
8
Done
|
Cook, Without Stirring, 2 to 3 Minutes, or Until the Bottom Becomes Slightly Crispy. |
|
9
Done
|
Continue to Cook, Stirring Occasionally, 1 to 2 Minutes, or Until Combined. |
