Happy Monday! I started my day super early, made it to the Y and after a great Pound class, I still had the energy to come home and tackle my front yard.
Why nobody stopped me?!!
Never mind, you know what? it feels good to take on something that gets you out of your comfort zone once in a while (I hope my husband is not reading this). I am so sore and have cuts and scratches all over my arms but you know what, I feel so accomplished! And also feel like a grown up. “Look at me neighbor, I am trimming my own trees!”
What also makes me feel accomplish is making good food. Yay, food! I deserve it all.
Today, I am sharing with you another cauliflower rice recipe, with shrimp. I think I mentioned in my last blog my mom is here visiting, well she is still here and she looooves shrimp so I made this dish for her. It is very simple and super fast! You just need to make sure you have all the ingredients handy and ready to go, the cooking process takes from 10 to 15 min. Yes, that fast. I cook this dish on high heat so I can get some browning on the veggies and eggs, it is so delicious!
In a small measuring cup add the sesame oil, ginger, chili paste, coconut aminos, and lime juice. Whisk and set aside.
Everything is going to happen really fast. I like to cook this dish on high temperature so I can get some brown bits and texture similar to the real deal fried rice. Now is the time to get your onion chopped and garlic minced. Have your cauliflower rice ready and gather the rest of your vegetables in a bowl (frozen and fresh) and have them ready to go.
Place a large nonstick skillet on medium-high to high temperature and add 1 tablespoon of olive oil. Add the onion and garlic and cook until the onion starts to brown around the edges, it takes about 2 minutes.
Add your vegetables to the skillet and cook until tender.
Add the frozen cauliflower rice and cook until soft.
Add the shrimp and sauce. Stir to coat everything with the sauce. Cook until most of the sauce has evaporated.
Now, whisk the eggs and move the rice to one side of the skillet. Pour the eggs on the opposite side of the skillet and let them sit undisturbed for a quick minute.
Place a large skillet on medium high heat and while it heats up prepare the rest of your ingredients.
In a small measuring cup add all the ingredients for the sauce, whisk and set aside.
Chop the onion and minced the garlic and set aside. Dice the bell pepper and add transfer to a bowl, add the rest of your vegetables, frozen and fresh to the bowl and set aside.
Once the skillet is very hot add the oil, onion, and garlic. Cook until the edges of the onions start to brown. Add the rest of the vegetables (except the cauliflower rice) and cook until tender, add the cauliflower rice and cook for a couple of minutes until tender. Add the shrimp and sauce. Still everything together and cook until most of the sauce has reduced. Move the rice to one side of the skillet. Whisk your eggs and add them to the opposite side of the skillet. Let them sit for a couple of minutes until they start to brown. Stir the egg, break it into smaller pieces and combined with the rest of the rice, seasoned with salt and pepper to taste. Serve and garnish the rice with chopped green onion and lime wedges if desire.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.