January is over but hopefully you are still practicing your clean eating resolutions. Being spoiled with all that deliciousness and diversity over the holidays it might be hard for the healthy dish to keep up the excitement on the menu, that’s why I aim to create new dishes to jazz up the daily food routine. Eating healthy requires discipline and not having enough options will likely throw us back to old habits.
One of my current obsessions are meals with asian note. I love all things soy, miso, ginger and rice. They give just the right taste support to any vegetables, curry, fish or meat and feel so fresh and not overwhelming. Yet too much rice can be contra productive when it comes to loosing that hard-won muffing top. We need something that will give us the satisfaction of eating rice, but without the carb overload – and that’s where the cauliflower comes into the play.
This all year around and super versatile veggie is a perfect fit to make a great rice substitute. Besides being super tasty, this side can be made in no time, prepared in advance and stored in the fridge to be used when ever you need it. The whole magic behind cauliflower rice is to rinse the cauliflower, cut in small pieces and pulse it in a food processor until you get fluffy, grain-like pieces. Season with some salt & pepper, your herbs of choice and that’s all. If you like it crunchy leave it raw and if you want the more soft version sauté it for 1-3 minutes in olive oil. It’s been my staple for the past few months and the mixing possibility seam to be endless.
Today’s asian inspired cauliflower rice with shrimp and fried eggs became quickly my favorite breakfast or lunch alternative to scrambled eggs with hash browns or usual salad. It will restore your taste buds and provide nourishing ingredients for your body. The seasoning with ginger, tamari & toasted sesame oil give this meal tangy character and the silky egg yolk will create a creamy texture. Gently cooked shrimp and shitake mushroom make sure your plate gets color and variety.
I suggest you make a big batch and invite your friends over for a fun family-style Sunday brunch where everyone can top their cauliflower rice as they like. Yes, you can also make this dish also for dinner and any other meal of the day. Give this delicacy a try sooner, then later and discover the great taste and option of cauliflower rice.
CAULIFLOWER RICE WITH SHRIMP & FRIED EGGS (serves 4)
– 1 medium head cauliflower
– 2 tbsp olive oil
– 1 tbsp toasted sesame oil
– 2 tbsp tamari or soy sauce
– 1 thumb sized piece fresh ginger, peeled and minced
– 5 shitake mushrooms
– 12-15 medium size shrimp with tail, thawed
– 4 eggs
– 3 scallions
salt & pepper to taste
1. Remove the leaves from the cauliflower and cut the florets into small pieces, wash and pulse in a food processor until cauliflower is grind to grain-sized pieces. About 2 minutes.
2. In a frying pan heat the toasted sesame oil, 1 tbsp olive oil and the ginger until oil is hot. Add cauliflower rice and soy sauce and saute for about 5-7 minutes. Stirring occasionally.
3. In another pan heat the remaining 1 tbsp olive oil, add the shitake mushrooms and shrimp and fry for about 5-7 minutes. Remove from the pan, place it on a plate and season with a little bit salt & pepper.
4. In the same pan fry the eggs as you like them. Add some oil if needed and season with salt & pepper while cooking.
*This post first appeared on CASA & COMPANY