Cauliflower Yang Chow Fried Rice

Delicious Cauliflower Yang Chow Fried Rice packed with shrimp, corn, carrots, eggs, and spring onions. A low-carb twist on a classic favourite! Embarking on a culinary journey with a delicious fusion of flavours and textures! 🍲✨ #CreativeCooking

The first time I encountered cauliflower rice was at a dinner hosted by a friend’s mom. It wasn’t the usual cauliflower rice; instead, it had a Filipino Sinangag twist with dried baby anchovies. The flavours were surprisingly delightful, prompting me to recreate a dish inspired by mixing both Yang Chow fried rice and the cauliflower Sinangag of my friend’s mom.

Cauliflower rice has gained popularity in recent years as a low-carb alternative to traditional rice. Originating from the idea of substituting grains with vegetables, cauliflower rice offers a lighter option for those seeking to reduce their carb intake or adhere to a gluten-free diet. Its versatility makes it an excellent base for various dishes, including stir-fries, sushi, and now, Yang Chow fried rice.

In today’s recipe, I blend the essence of Yang Chow fried rice with the health-conscious appeal of cauliflower rice. The result? Cauliflower Yang Chow Fried Rice – a flavourful medley of shrimp, corn, carrots, eggs, and spring onions, seasoned to perfection with sesame oil, liquid seasoning, salt, and pepper.

While cauliflower rice may not entirely replace traditional rice in my heart – because, let’s be honest, I still love my rice – it provides a delicious alternative for those looking for a lighter option. Whether you’re embracing a low-carb lifestyle or simply seeking to incorporate more veggies into your diet, Cauliflower Yang Chow Fried Rice is a satisfying and nutritious choice.

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Cauliflower Yang Chow Fried Rice

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 32 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Global

Description

Delicious Cauliflower Yang Chow Fried Rice packed with shrimp, corn, carrots, eggs, and spring onions. A low-carb twist on a classic favourite!


Ingredients

Units Scale
  • 1 large head cauliflower
  • 3 large eggs
  • 1/2 cup shelled shrimps, chopped
  • 1/2 cup corn kernels
  • 1 small carrot, finely chopped
  • 1/2 cup spring onions, chopped
  • 1/2 tsp sesame oil
  • liquid seasoning
  • salt
  • ground black pepper
  • 2 small shallots, finely minced
  • 4 cloves garlic, minced
  • oil

Instructions

  1. Wash the cauliflower thoroughly and remove all greens. Cut the cauliflower into large chunks.
  2. Grate the cauliflower into rice-like grains using a box grater or a food processor with the grater attachment. Transfer the grated cauliflower to a clean towel or paper towel and press firmly to remove excess moisture.
  3. Heat a little oil in a wok over medium heat. Add the minced shallots and garlic, and sauté until fragrant.
  4. Add the chopped shrimps, corn kernels, chopped carrot, and spring onions to the wok. Stir-fry for about a minute until the vegetables are slightly tender.
  5. Increase the heat to high and add the grated cauliflower to the wok. Stir-fry for about 4 minutes, ensuring even cooking.
  6. Push the cauliflower mixture to one side of the wok, creating an empty space. Crack the eggs into the empty space and scramble them until cooked through.
  7. Once the eggs are cooked, mix them into the cauliflower mixture and stir-fry for an additional 2 minutes.
  8. Drizzle the sesame oil over the fried rice and add a splash of liquid seasoning for flavour. Season with salt and freshly ground black pepper to taste.
  9. Continue to stir-fry for another minute, ensuring all ingredients are well combined and heated through.
  10. Transfer the Cauliflower Yang Chow Fried Rice to a serving dish and garnish with additional chopped spring onions if desired. Serve hot and enjoy your delicious low-carb twist on a classic favourite!

 

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4 Responses

  1. Yangzhou fried rice used to be one of my favourites. Love this low carb version!

  2. Great recipe! I love that you included shrimp.

  3. Cauliflower is such an amazing beast. We use it all the time – not only to replace rice, but to replace meat! It is so versatile. I am definitely making this soon.

  4. sherry says:

    I love cauliflower and i love prawns. How delicious!

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