We’ve all experienced the letdown of waiting for takeout only to find that it’s not nearly as satisfying as we’d hoped it would be. The solution? Make your own version at home. This cauliflower fried “rice” with chicken and shrimp recipe offers a low-carb twist on a takeout favorite. Since you control all the ingredients, it’s bound to come out tasting fresh and delicious every time. But, best of all, you’ll be able to get this healthy recipe on the table in less time than it takes to order delivery – with leftovers to spare.

Healthy Dinner: Cauliflower Fried Rice with Chicken and Shrimp

Cauliflower Fried “Rice” Recipe

Image Via: RachelShultz.com

Ingredients:

1 lb. boneless, skinless chicken breasts

1 lb. peeled and deveined frozen shrimp, thawed

1 large head of cauliflower

1 medium onion

2 cups frozen peas, corn, and carrots, thawed

3 eggs

1/4 cup soy sauce

3 tablespoons sesame oil

1 teaspoon minced garlic

2 dashes hot sauce (optional)

Freeze-dried chives, for garnish

Cauliflower Fried “Rice” with Chicken and Shrimp

Image Via: ZipList.com

Procedure:

1. Chop the head of cauliflower into bite-sized florets. Place the florets in a large bowl with a few tablespoons of water. Microwave, covered, for 5-7 minutes or until the florets are fork tender.
2. While that cooks, trim any excess fat from the chicken and cut it into small pieces. Take the tails off the shrimp, if necessary, and dice the onion.
3. When the cauliflower is cool enough to handle, transfer the florets into a food processor. Pulse until the pieces are roughly the size of grains of rice.
4. In a wok or large skillet, heat the sesame oil to medium high.
5. Add in the chicken and cook until it is browned on both sides and still somewhat pink in the middle. Then, allow it to drain on a paper towel. (Note: Don’t worry, you’ll add it back in at the end to finish cooking.)
6. Turn the heat to medium and combine the onion, garlic, peas, carrots, and corn in the skillet. Cook them until they are tender.
7. Crack the eggs over the skillet and scramble them into the vegetables.
8. Add in the cauliflower and chicken. Season everything with the soy sauce and hot sauce.
9. Finally, add in the shrimp. Toss everything to combine and then cook just until the shrimp have lost their translucence and turned pink.
10. Serve warm, garnished with chives.

Making takeout at home ensures that the dish is completely customizable to your family’s tastes. If you’re not feeling the low-carb, absolutely go ahead and make this dish with leftover rice. Our, if you only eat veggie, swap out the protein for mushrooms, baby corn, and bok choy. Regardless of what ingredients you use, take comfort in knowing that you have the ability to cook a healthy recipe for your family while still embracing everyone’s favorite takeout flavors.

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