Ever wake up with a yen for a particular food? That’s what happened to me about ten days into the plant-based Paleo plan. I wanted shrimp fried rice and nothing less would do.
I searched the recipes in the doctor-recommended book, and found a list of ingredients for fried rice that included bacon, sausage, and a box grater for cauliflower. Since I’m clumsy-fingered, the box grater was out. And the bacon and sausage offended my ‘low-fat is healthy’ sensibilities.
A trip to the grocery store for shrimp and veggies solved my box grater problems. There’s such a thing as frozen riced cauliflower. Armed with my fresh and frozen foods, I pulled out the copper wok and assembled my ingredients.
- TBSP olive oil
- Tsp sesame oil
- 1 slice bacon, chopped
- Half a red onion, chopped
- TBSP minced garlic (about 2 cloves)
- 1 baby bok choy
- 3 carrots, peeled and cut into disks
- 1 bag frozen riced cauliflower
- 8 large easy-peel frozen shrimp
- Quarter cup soy sauce
- Quarter cup brown rice vinegar
- TBSP raw honey
- Green onions (scallions) for garnish
Right. I should’ve used coconut amines instead of soy sauce, but when I looked at my dusty bottle of amines and saw the expiration date five years in the past, I decided I was on safer ground to use the soy sauce. And I wasn’t sure whether the vinegar was Paleo approved. I could’ve looked that up but didn’t.
Also, you can add just about any vegetable you think would work: mushrooms, bell pepper, cabbages, broccoli … the sky’s the limit.
Cook the oils and the chopped bacon in the wok until the bacon starts to crisp. Add the onion and cook until transparent. Add the shrimp and cook on both sides. This takes only a couple of minutes, till the shrimp turn light pink. Add the other vegetables, including the garlic, and cook until the carrots are done, about five minutes. If you want, take the shrimp out so they don’t overcook.
While the vegetables cook, mix the soy sauce or amines, vinegar, and honey. If you don’t use vinegar, you’ll need to use lemon or lime juice; something to give the recipe some acidity.
Next, add the bag of riced cauliflower. I didn’t bother thawing it before adding, and had to break up clumps of frozen cauliflower. Once the ingredients are completely thawed, pour in the soy mixture.
I let this sit for a while to meld the flavors. It tasted like fried rice without being greasy. Jim actually thought the cauliflower rice was real rice, so yay frozen foods.